Restaurant Style Mexican Rice

No ratings yet

If you want an easy and quick side dish to serve with your tacos, enchiladas, fajitas, and more. This restaurant-style Mexican rice is a perfect choice. It only takes five minutes to put together and twenty minutes to cook, so it’s done in less than 30 minutes.

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 131kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

1 cup rice
1 tablespoon oil
½ 14.5 ounce can tomatoes about ½ cup
2 large cloves garlic
½ large Onion
1½ cups chicken stock or water. plus or minus
2 teaspoons cumin
1 teaspoon chili powder
salt and pepper to taste
½ cup Frozen Peas

Instructions

Add the oil to a heavy-bottom saucepan that has a lid. Heat it over medium-low heat. Add the rice. Toast it for a few minutes, watching it carefully so it doesn't burn. Remove it from the burner when it has toasted.
1 tablespoon oil, 1 cup rice
Meanwhile, peel the garlic and onion. Chop the onion into large pieces. Purée the vegetables with a food processor. Add them to the rice, which should be finished toasting.
2 large cloves garlic, ½ large Onion
Place the tomatoes in the processor and purée them. Pour the tomatoes into a liquid measuring cup. Add enough chicken broth or water and boullion cube to the measuring cup to measure 2½ cups of liquid.
½ 14.5 ounce can tomatoes
Pour that into the rice. Add the spices and salt and pepper. Stir. Cover the pan.
1½ cups chicken stock or water. plus or minus, 2 teaspoons cumin, 1 teaspoon chili powder, salt and pepper to taste
Bring the pan to a boil over medium-high heat. Reduce the heat and simmer, covered, for 20 minutes, until the rice is tender and most of the liquid is absorbed. Add the peas. Let the rice rest for five minutes. It will absorb the rest of the water and the frozen peas will be done.
½ cup Frozen Peas

Notes

What to do With Leftovers

Store leftovers in airtight containers in the refrigerator for 3-4 days. This rice can be frozen for longer storage but the texture may suffer.

To reheat, microwave the rice for about 1½ minutes on high. Be sure to cover the bowl with paper towel because the rice kernels may burst if it gets too hot.

The rice can be heated over low heat on the stove. Add a bit of water to the bottom of the saucepan so it doesn’t stick. Cover and stir often until heated through.

Nutrition