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- 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium tomato, diced - 1/2 cup red bell pepper, diced - 1/2 cup frozen peas - 1 tablespoon olive oil To make Mexican restaurant rice, you need a few key items. Long-grain white rice gives the dish a light and fluffy texture. Using low-sodium chicken broth keeps the flavor rich without being too salty. Fresh vegetables add color and taste. Onions, garlic, tomatoes, and red bell peppers are all great choices. Don’t forget the frozen peas for that sweet touch. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika - Salt and pepper to taste Spices make the rice pop. Ground cumin adds a warm note. Chili powder gives a touch of heat. Paprika adds a nice color and flavor. Salt and pepper are essential to bring all the flavors together. - Fresh cilantro - Lime wedges Garnishes make your dish shine. Fresh cilantro adds brightness and freshness. Lime wedges offer a zesty kick when squeezed on top. Both enhance the dish and make it look appealing. {{ingredient_image_1}} Rinsing the rice is very important. It removes extra starch. This helps the rice stay fluffy. Run cold water over the rice until it runs clear. After rinsing, drain the rice thoroughly. You want no water left. Next, you sauté the vegetables. Heat one tablespoon of olive oil in a pot over medium heat. Add the finely chopped onion. Cook it for about 3-4 minutes until it softens. Then, mix in minced garlic, diced tomato, and red bell pepper. Cook for another 3-4 minutes until all the veggies are tender. Now, it’s time to cook the rice. Add the rinsed rice to the pot. Stir the rice to mix it with the veggies. Toast the rice for about 2-3 minutes. This gives it a nice, nutty flavor. Then, sprinkle in the spices: ground cumin, chili powder, and paprika. Add salt and pepper to taste. Mix it well so the rice gets coated with the spices. Pour in the low-sodium chicken broth and bring it to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. The rice should absorb the broth and cook through. In the last 5 minutes, gently fold in the frozen peas. This adds color and sweetness. Let the rice finish cooking. Once done, remove the pot from heat. Let it sit covered for an additional 5 minutes. This step helps the rice finish cooking. Use a fork to fluff the rice gently. This makes it light and airy. Serve the rice in a large bowl or platter. Garnish it with fresh cilantro and lime wedges for a pop of flavor. Choosing the right rice is key to great Mexican restaurant rice. I recommend using long-grain white rice. It cooks evenly and stays fluffy. Rinsing the rice helps remove starch. This step prevents the rice from being sticky. Broth and seasonings also play an important role. Low-sodium chicken broth adds depth. It enhances the rice with rich flavor. Use fresh spices like cumin and chili powder for zest. They bring warmth and aroma, making the dish pop. One common mistake is not rinsing the rice. If you skip this step, your rice may clump together. Rinsing helps achieve that perfect texture. Another mistake is overcooking or undercooking the rice. Keep an eye on the time when simmering. Aim for 15-20 minutes of cooking. The rice should absorb all the broth. It should be tender but not mushy. Serving suggestions can elevate your dish. Serve the rice in a large bowl or on a platter. This makes it look inviting. Garnish with fresh cilantro for a pop of color. Add lime wedges on the side. They give an extra burst of flavor. This simple step makes your rice look restaurant-worthy. Pro Tips Rinse the Rice: Always rinse your rice under cold water to remove excess starch. This will help prevent the rice from becoming sticky and ensure a fluffy texture. Toast the Rice: Toasting the rice in the pot for a few minutes before adding the broth enhances its nutty flavor and adds depth to the dish. Broth for Flavor: Using low-sodium chicken broth instead of water can significantly improve the flavor of the rice, making it richer and more savory. Let it Rest: After cooking, let the rice sit covered for an additional 5 minutes before fluffing. This helps to evenly distribute moisture and improves the final texture. {{image_2}} You can make your Mexican rice even better by adding extra veggies. Try corn, zucchini, or diced carrots. These colorful veggies will add taste and nutrition. You can also mix in proteins for a heartier meal. Chicken or shrimp work well. Cook them separately and stir them in at the end. This gives you a filling dish that is also delicious. Want to spice things up? You can add more heat with jalapeños or cayenne pepper. This will give your rice a nice kick. If you prefer milder flavors, consider fresh herbs like cilantro or parsley. Mixing in lime zest can also brighten the dish. These small changes can create new layers of flavor. Mexican rice varies across regions. In some areas, they use saffron or achiote for color and taste. In others, you might find different kinds of beans mixed in. Each region has unique ingredients that reflect its culture. Explore these variations to find your favorite style of Mexican rice. To keep your Mexican restaurant rice fresh, refrigerate it. First, let the rice cool to room temperature. Then, transfer it to an airtight container. This helps lock in moisture and flavor. Store it in the fridge for up to four days. For best results, use glass or BPA-free plastic containers. These materials do not absorb odors. They also keep the rice tasting great when reheated. You can reheat rice in two ways: microwave or stovetop. The microwave is quick and easy. Just cover the rice with a damp paper towel. Heat it for one minute, then check if it’s warm. If not, heat for another 30 seconds. If you prefer stovetop reheating, use a non-stick pan. Add a splash of broth or water to keep it moist. Heat over low heat, stirring gently until warmed through. This method gives the rice a nice texture. To avoid drying out, do not heat the rice for too long. Keep it covered to trap steam. This helps keep it fluffy and delicious. Freezing is a great way to save extras. First, let the rice cool completely. Then, portion it into freezer-safe bags. Remove as much air as possible before sealing. Label each bag with the date. Frozen rice is best used within three months. To thaw, place the bag in the fridge overnight. If you need it fast, run the bag under cold water. Once thawed, reheat as mentioned above. You can also add a splash of broth to bring back moisture. For Mexican restaurant rice, long-grain white rice is the best choice. This type of rice cooks evenly and stays fluffy. You can also use basmati rice for a fragrant twist. Short-grain rice tends to be sticky, which is not ideal for this dish. Always rinse the rice well to remove excess starch. This step helps keep the grains separate and light. Yes, you can easily make this dish vegetarian. Simply substitute chicken broth with vegetable broth. This swap will keep the rice flavorful without any meat. You can also add more vegetables like corn or zucchini to enhance the taste. Just remember to adjust seasonings to match your broth choice, ensuring a delicious result. Cooked Spanish rice lasts about 4 to 7 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Frozen rice can last up to 6 months. Just make sure to let it cool before putting it in the freezer. This way, you can enjoy it later without losing flavor. You can use brown rice, but you need to adjust the cooking time. Brown rice takes longer to cook than white rice. It usually requires about 40 to 50 minutes. Use a little more broth, about 2 and 1/2 cups for 1 cup of rice. This will help it cook properly and become tender. Don’t forget to rinse the brown rice too. Several sides pair well with Mexican restaurant rice. Consider serving it with black beans for protein. Grilled chicken or shrimp also make great choices. You can add a fresh salad with lime dressing for a refreshing touch. Guacamole and chips are always a hit. These sides will balance the flavors and make your meal complete. This blog post covered how to make tasty Mexican restaurant rice. We talked about essential ingredients like rice, broth, and spices. I showed you step-by-step instructions to cook it right, along with helpful tips to avoid common mistakes. You can also customize your rice with various ingredients to fit your taste. Finally, I shared how to store and reheat your rice effectively. Now you have all the tools to create a delicious dish at home, bringing authentic flavors to your table. Enjoy your cooking!

Fiesta Mexican Restaurant Rice

A flavorful and colorful Mexican rice dish perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Mexican
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, diced
  • 0.5 cup red bell pepper, diced
  • 0.5 cup frozen peas
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Rinse the long-grain rice under cold water until the water runs clear to remove excess starch. Drain well.
  • In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
  • Stir in the minced garlic, diced tomato, and red bell pepper. Cook for another 3-4 minutes until the vegetables are tender.
  • Add the rinsed rice to the pot, stirring to combine with the vegetable mixture. Cook for 2-3 minutes until the rice is slightly toasted.
  • Sprinkle the cumin, chili powder, paprika, salt, and pepper over the rice, mixing well to coat the grains evenly with spices.
  • Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and has absorbed the broth.
  • In the last 5 minutes of cooking, gently fold in the frozen peas.
  • Remove the pot from the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

Notes

Serve garnished with fresh cilantro and lime wedges for added flavor.
Keyword Mexican, rice, side dish, vegetarian