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jhessica

Mexican Restaurant-Style Rice: A Flavorful Recipe to Try!

A flavorful and easy-to-make Mexican restaurant-style rice that pairs perfectly with your favorite dishes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 14.5-ounce can diced tomatoes with green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup frozen peas optional
  • 1/4 cup chopped fresh cilantro for garnish

Method
 

  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  2. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add the rice to the skillet and cook, stirring frequently, until the rice is lightly toasted, about 2-3 minutes.
  4. Pour in the chicken broth and add the diced tomatoes with their juices, cumin, chili powder, salt, and black pepper. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  6. If using, stir in the frozen peas during the last 5 minutes of cooking.
  7. Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork and garnish with chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 34gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 4.5gSodium: 500mgFiber: 2gSugar: 2g

Notes

  • For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the rice while cooking.
  • Substitute vegetable broth for chicken broth to make the dish vegetarian-friendly.

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