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Mexican Rice (Restaurant-Style Authentic Recipe)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Main Ingredients
  • 1 1/2 cups long-grain white rice
  • 3 tbsp vegetable oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup tomato sauce or blended tomatoes
  • 2 1/2 cups chicken broth or vegetable broth
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp chili powder optional
  • Optional Add-Ins
  • 1/2 cup peas
  • 1/2 cup diced carrots
  • 1/4 cup chopped cilantro
  • 1 jalapeño or serrano minced
  • Lime wedges for serving

Instructions
 

  • Rinse the uncooked rice under cold water until the water runs clear.
  • Heat oil in a large skillet over medium heat. Add the rice and toast for 6–8 minutes, stirring often, until lightly golden.
  • Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds.
  • Pour in the tomato sauce, broth, salt, cumin, and chili powder. Stir to combine.
  • Bring to a gentle boil, then reduce heat to low, cover, and cook for 18–20 minutes without lifting the lid.
  • Turn off heat, let the rice rest covered for 5 minutes, then fluff with a fork.
  • Stir in peas, carrots, or cilantro if using, and serve warm with lime wedges.

Notes

Do not lift the lid during cooking — steam is essential for fluffy rice.
Toasting the rice is key to achieving the restaurant-style texture.
For deeper color, add 1 tbsp tomato paste.
For extra authentic flavor, add 1 tsp Knorr tomato bouillon.
If reheating, add a splash of broth to restore moisture