Restaurant Style Mexican Rice
If you’ve ever dined at a Mexican restaurant, you’ve likely savored the delightful flavors of their signature Mexican rice. This dish, often served alongside your favorite entrees, is a comforting blend of spices, tomatoes, and perfectly cooked rice. With just a few simple ingredients, you can recreate that restaurant-style Mexican rice right in your own kitchen. Let’s dive into how to make this delicious side dish that pairs well with virtually any meal.
Top Reasons to Make Restaurant Style Mexican Rice
- Flavorful Base: The combination of spices, tomatoes, and broth creates a depth of flavor that elevates any dish.
- Easy to Prepare: With straightforward steps and minimal prep time, you’ll have a delicious side ready in no time.
- Versatile: This rice can complement a variety of dishes, from tacos to grilled chicken, making it a perfect addition to your dinner table.
- Healthier Option: Using brown rice gives you a nutritious boost, while still delivering on taste.
Ingredient Notes
- 2 tablespoons butter (or ghee): This adds richness and flavor. Ghee is a wonderful alternative that provides a nutty taste.
- 1 cup long-grain brown rice: I recommend Uncle Ben’s Long-Grain for its texture and flavor.
- 1/2 cup sweet onion, diced: Adds sweetness and depth to the dish.
- 1 garlic clove, minced: Fresh garlic enhances the overall flavor profile.
- 1 teaspoon cumin: A warm spice that gives the dish its signature taste.
- 1 teaspoon chili powder: Adds a mild heat and complexity.
- 1/2 teaspoon black pepper: A common seasoning that rounds out the flavors.
- 1/2 teaspoon kosher or sea salt: Adjust according to your taste preferences.
- 1/2 cup diced fire-roasted tomatoes, canned (with liquid): Brings a smoky flavor that enhances the rice.
- 2 tablespoons diced green chiles, canned (with liquid): For a little kick and added flavor.
- 1 tablespoon tomato paste: Intensifies the tomato flavor and adds richness.
- 2 cups chicken broth (fat-free): The cooking liquid that infuses the rice with flavor.
Cook’s Kit
- Large skillet or pot: Essential for sautéing and simmering the rice.
- Wooden spoon or spatula: Perfect for stirring without scratching your cookware.
- Measuring cups and spoons: For accurate ingredient measurements.
- Knife and cutting board: Necessary for chopping your onions and garlic.
Restaurant Style Mexican Rice: From Prep to Plate
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Dice the onion, mince the garlic, and measure out the spices and canned goods. Having everything ready will make the cooking process smooth and enjoyable.
Step 2: Sauté the Vegetables
In a large skillet or pot, melt 2 tablespoons of butter (or ghee) over medium heat. Add the diced sweet onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.
Step 3: Toast the Rice
Add the 1 cup of long-grain brown rice to the skillet. Stir it into the onion and garlic mixture, allowing the rice to toast slightly for about 2-3 minutes. This helps to bring out the nutty flavors of the brown rice.
Step 4: Add the Spices
Sprinkle in the cumin, chili powder, black pepper, and salt. Stir everything together, ensuring the rice is well-coated with the spices. This step is crucial for infusing the rice with flavor.
Step 5: Incorporate the Tomatoes and Broth
Pour in the 1/2 cup of diced fire-roasted tomatoes (with liquid), the 2 tablespoons of diced green chiles (with liquid), and the 1 tablespoon of tomato paste. Stir to combine. Then, add the 2 cups of chicken broth and bring the mixture to a gentle boil.
Step 6: Simmer the Rice
Once boiling, reduce the heat to low and cover the skillet or pot. Allow the rice to simmer for about 40-45 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid too often, as this can release steam needed for cooking.
Step 7: Fluff and Serve
Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes. This resting period allows the rice to finish cooking. Afterward, fluff the rice with a fork before serving.
Allergy-Friendly Swaps
- For a vegan option, substitute the butter with olive oil or coconut oil.
- If you’re avoiding nightshades, you can omit the chili powder and fire-roasted tomatoes.
- For gluten-free needs, ensure your chicken broth is certified gluten-free.
Common Errors (and Fixes)
- Rice is too mushy: This usually happens when too much liquid is added. Measure carefully and ensure the lid is on tightly during cooking.
- Rice is undercooked: If the rice is still hard after the suggested cooking time, add a bit more broth or water and continue simmering.
- Flavor is bland: Always taste and adjust seasonings before serving. A touch more salt or spices can make a significant difference.
Storing Tips & Timelines
Store any leftover Mexican rice in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth to prevent drying out and heat in the microwave or on the stovetop. If you want to freeze the rice, it can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
Questions People Ask
Can I use white rice instead of brown rice?
Yes, you can substitute white rice if you prefer. However, the cooking time will be shorter, so adjust accordingly to avoid overcooking.
Is there a vegetarian alternative to chicken broth?
Absolutely! You can use vegetable broth as a substitute for chicken broth, which will still provide a rich flavor to the rice.
Can I add vegetables to this rice?
Yes! Feel free to mix in your favorite vegetables, such as peas, corn, or bell peppers, during the last 10 minutes of cooking for added nutrition and color.
How can I enhance the flavor of the rice?
You can enhance the flavor by adding a squeeze of lime juice or fresh cilantro after cooking. These toppings bring a fresh brightness to the dish.
Serve with These
Ready, Set, Cook
Now that you have all the tips, tricks, and steps to create the perfect Restaurant Style Mexican Rice, it’s time to gather your ingredients and get cooking! This versatile and flavorful side dish is sure to impress your family and friends, bringing a touch of restaurant magic right to your home kitchen. Enjoy every bite!
Restaurant Style Mexican Rice
Ingredients
Equipment
Method
- Gather all your ingredients, dice the onion, mince the garlic, and measure out the spices and canned goods.
- In a large skillet or pot, melt 2 tablespoons of butter (or ghee) over medium heat. Add the diced sweet onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.
- Add the 1 cup of long-grain brown rice to the skillet. Stir it into the onion and garlic mixture, allowing the rice to toast slightly for about 2-3 minutes.
- Sprinkle in the cumin, chili powder, black pepper, and salt. Stir everything together to coat the rice with the spices.
- Pour in the diced fire-roasted tomatoes, diced green chiles, and tomato paste. Stir to combine, then add the chicken broth and bring to a gentle boil.
- Once boiling, reduce the heat to low and cover the skillet or pot. Allow the rice to simmer for about 40-45 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork before serving.
Notes
- For a vegan option, substitute the butter with olive oil or coconut oil.
- If avoiding nightshades, omit the chili powder and fire-roasted tomatoes.
- Store leftover rice in an airtight container in the refrigerator for up to 4 days.
