This restaurant style Mexican rice is so delicious and so easy to make at home you may never need to visit your favorite Mexican food restaurant again.
Restaurant Style Mexican Rice
I love the red rice you get in most Mexican restaurants. The only problem is I hadn’t been able to duplicate it at home. I usually ended up going to our local neighborhood restaurant and getting some to go!
Fortunately for all of us my friend Sherra shared this recipe for rice with me, it is just like the rice from my favorite restaurant and it has become my go to recipe.
I commented at the dinner table that I thought it tasted just as good as the rice we get from our favorite Mexican restaurant and one of the kids said “It’s better!!”
What’s Mexican Rice?
Mexican Rice is also known as Spanish Rice and is made using tomatoes, garlic and chicken broth. Other seasonings can be added in if desired.
How to Make Mexican Rice
- Brown rice in oil before adding liquid. Cook over medium heat stirring consistently until the rice turns a nice tan color.
- Add in the chicken stock, tomato juice, salt and pepper.
- Reduce the heat, add a tight lid, and let it simmer until all of the liquid is absorbed.
- Turn off the heat and let the rice sit with the lid on for about 10 minutes.
- Fluff rice with a fork. And just like that you will have fluffy and delicious rice that is just as good, if not better, than your favorite restaurant!
Mexican Rice Tips
- Brown the rice in oil first. This adds flavor but also helps the rice absorb flavor and makes it the right consistency, not sticky and clump together.
- Make on the stovetop. It works much better on the stove top than in a rice cooker. You get a better texture.
- Long grain rice. I always use long grain rice such as jasmine or basmati.
What to Serve with Mexican Rice
- 2 Tbsp Olive oil or vegetable oil
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 5.5 oz. tomato juice
- salt and pepper
- Heat oil in a skillet
- Add the rice
- Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
- Add the chicken broth, tomato juice, and some salt and pepper.
- Stir thoroughly
- Reduce heat to simmer and cover tightly with a lid
- (I ‘stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.)
- Simmer/cook for about 20 minutes, until the liquid has been absorbed
- Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so