A really good restaurant style Mexican rice recipe that delivers that true restaurant flavor is hard to find, but this recipe may just beat the restaurant version! This rice is so good, you’ll be back for more! It has just enough of a hint of spicy, and a deliciously rich tomato flavor too. I’ll use any Mexican-inspired dinner night as an excuse to fry this fabulous Mexican rice up!
Restaurant Style Mexican Rice Recipe
When I make this, I usually have leftover cooked jasmine rice to use for it. However, if you don’t have any leftover jasmine rice, cook up some long grain white rice so you’re ready to move on to making the Mexican rice.
My husband and I differ on preparation methods of the same Mexican rice recipe, as you can see in the photo below!
How To Make Restaurant Style Mexican Rice
Bring a large skillet and 2 Tbsp vegetable oil to a medium high heat. Add the finely chopped yellow onion and cook for about two minutes, or until becoming translucent, before adding the rice.
Once the onion has started to turn golden, add the 3 cups cooked long grain rice and combine with the onion. Cook the combined rice and onion for about 2-3 minutes. You will need to keep the rice moving to fry it really well ( and get it slightly crispy ).
Add the chipotle chile powder and taco seasoning mix, stir well to combine. *Any chili powder will work, but I like to use chipotle chili powder. Preferably a sweet chipotle chili powder.
Add the chicken broth and fire roasted diced tomatoes and bring to a low boil while still on medium high heat.
Once a low boil has been reached, reduce the heat to low and allow the Mexican rice to simmer, covered, for about 10-12 minutes or until most of the liquid has been absorbed.
Serve while nice and hot, enjoy!
Restaurant Style Mexican Rice
- 2 Tbsp vegetable oil
- 1/2 yellow onion (finely chopped)
- 1 cup Jasmine rice (3 cups long grain rice cooked, I used Jasmine rice)
- 2 tsp chipotle chile powder
- 1 1/2 tsp taco seasoning mix (see recipe)
- 1 cup chicken broth
- 1 14.5 oz can fire roasted tomatoes (1 can of diced tomatoes)
- 1/2 jalapeno pepper (or 1 4 oz can diced chile peppers - optional)
- Bring a large skillet and vegetable oil to medium high, add the onion and cook for 2 minutes. Add the 3 cups cooked rice and stir to combine with onion, keep stirring for about 2-3 minutes while frying the rice.
- Add seasoning: sweet chipotle chile powder and taco seasoning mix, stir it into the fried rice and onion, then add chicken broth and fire roasted diced tomatoes. Stir a bit to combine, then bring to a low boil.
- Reduce heat after a low boil is reached, cover, and allow to simmer for 10-12 minutes or until most of the liquid is absorbed.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!