Restaurant Style Mexican Rice

Restaurant Style Mexican Rice

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Janice Splaha


This is the best, most accurate Mexican rice I ever made or tasted. My hubby agrees with me. He claims it's better than any he's had at a Mexican restaurant. In this recipe, when there's a choice of the amount of an ingredient, I use the greater amount.


☆☆☆☆☆ 0 votes

6 to 8
15 Min
30 Min


  • 4
    roma tomatoes, peeled and quarted
  • 1 c
    onion, peeled and quarted
  • 1/3 c
    vegetable oil
  • 2 c
    long grain rice, uncooked
  • 4 to 5 clove
    garlic, minced
  • 1 to 2
    jalapeno peppers, seeded and chopped
  • 3 c
    chicken broth
  • 1 Tbsp
    tomato paste
  • 1 1/2 tsp
  • Sprinkle
  • ·
    lime wedges

How to Make Restaurant Style Mexican Rice


  1. Pre-heat oven to 350*
    Puree tomatoes and onions until smooth. Measure out 2 cups. Discard rest.
  2. In an oven-proof Dutch oven heat oil until it shimmers. Add rice sauteeing and stiring until golden in color. (10 to 15 minutes)
  3. Add garlic and jalapeno. Stir until fragrant. (15 to 20 seconds)
  4. Stir in tomato/onion mixture, chicken broth, tomato paste and 1 1/2 teaspoon salt. Bring to a boil.
  5. Cover and bake until rice is tender and liquid is absorbed. (30 minutes) stir at 15 minutes in.
  6. When finished baking, fluff with a fork. Sprinkle with cilantro. Serve with lime wedges.

Printable Recipe Card

About Restaurant Style Mexican Rice

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

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