Restaurant Mexican Rice

Restaurant Mexican Rice

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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.


☆☆☆☆☆ 0 votes

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

How to Make Restaurant Mexican Rice


  1. 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!

Printable Recipe Card

About Restaurant Mexican Rice

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

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