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Homemade Restaurant Style Mexican Rice photo

Restaurant Style Mexican Rice

This Restaurant Style Mexican Rice is a flavor-packed side that elevates any meal!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 2 tablespoons butter (or ghee for richer flavor)
  • 1 cup long-grain brown rice (e.g., Uncle Ben's Long-Grain)
  • 1/2 cup sweet onion (diced)
  • 1 clove garlic (minced)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt (more or less to taste)
  • 1/2 cup diced fire-roasted tomatoes (canned, with liquid)
  • 2 tablespoons diced green chiles (canned, with liquid)
  • 1 tablespoon tomato paste
  • 2 cups chicken broth (fat-free)

Equipment

  • Medium saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. In a medium saucepan, melt 2 tablespoons of butter (or ghee) over medium heat. Once melted, add 1/2 cup diced sweet onion and sauté until translucent, about 3-4 minutes. Then, stir in 1 minced garlic clove and sauté for an additional minute until fragrant.
  2. Add 1 cup of long-grain brown rice to the saucepan, stirring to coat the rice with the butter and aromatics. Toast the rice for about 2-3 minutes until it starts to turn slightly golden.
  3. Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher or sea salt. Mix well to ensure the rice is evenly coated with the spices, releasing their fragrant oils.
  4. Next, add in 1/2 cup of diced fire-roasted tomatoes (including the liquid), 2 tablespoons of diced green chiles, and 1 tablespoon of tomato paste. Stir everything together, allowing the tomatoes to blend with the rice.
  5. Pour in 2 cups of chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 45-50 minutes, or until the rice is tender and has absorbed all the liquid.
  6. Once the rice is cooked, remove it from heat and let it sit covered for another 10 minutes. Then, fluff the rice with a fork and adjust the seasoning if necessary. Your Restaurant Style Mexican Rice is now ready to serve!

Notes

  • For a pop of color, add fresh peas and diced bell peppers in spring.
  • Mix in grilled corn and diced tomatoes for a refreshing summer twist.
  • Incorporate pumpkin puree and a pinch of nutmeg for a fall flair.