Restaurant Mexican Rice Recipe

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Restaurant Mexican Rice

Shelly Parker


Didn't realize I ran out of my rice packets in the freezer until it was too late. So, thought I would try this homemade Mexican Rice instead.... Got it from one of the spiral bound cookbooks that I picked up at a fundraiser over the years. Pretty tasty if I do say so myself.

pinch tips: Non-Stick Rice Every Time




20 Min


25 Min


Stove Top


3 Tbsp
vegetable oil
1 c
long grain rice, uncooked
1 tsp
fresh minced garlic
1/2 tsp
kosher salt
1/2 tsp
1/2 c
tomato sauce
1 can(s)
(14 oz) chicken broth

Directions Step-By-Step

Heat oil in a large pan over medium heat; add the rice & stir until rice begins to lightly brown. Add garlic, salt, and cumin and stir the rice until it all starts to get a little golden. Add the tomato sauce and chicken broth, bringing the mix to a boil. Stir, turn the heat down to low/medium-low and cover the pan with a lid. Simmer for 25 minutes or until all water is absorbed. Remove from heat and fluff with a fork before serving. YUM!

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican