Restaurant style Mexican Rice made in the comfort of your own home! This easy one pan recipe requires just a handful of ingredients and comes together in just over 30 minutes.
Soft, delicious rice you get with your Mexican food at restaurants? Well I’m bringing it right into your very own kitchen! Authentic flavor, easy process, minimal prep, and only one pan to clean! This Mexican Rice couldn’t get easier. I guarantee this simple recipe will become a staple in your home, especially if you’re craving Mexican food!
Restaurant Style Mexican Rice
- Easy To Make
- Simple Ingredient List
- Flavorful & Delicious
- One Pan Quick Recipe
It’s amazing how you can take a simple, short ingredient list like this one, and turn it into a flavorful dish that will make your tastebuds soar! This Mexican rice is versatile, customizable and requires very little effort to make. You’ll want this delicious side dish on your plate more than once, but luckily it’s so simple, that’s easily attainable.
Ingredient Notes
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Butter – I always use unsalted to control the sodium level in my dish.
- Onion – A small white or yellow onion, diced.
- Garlic – Fresh is best! Minced.
- Rice – I used long grain white rice, rinsed to remove the starch.
- Tomato Paste – Make sure you grab PASTE, it’s more concentrated than tomato sauce.
- Tomato Sauce – Use your favorite!
- Seasoning – I used a simple combo of chili powder and salt.
How To Make Mexican Rice
- Melt Butter: In a large skillet or saucepan heat the olive oil and melt the butter over medium-high heat.
- Cook Rice: Add the onion and garlic to the saucepan and cook for 2 to 3 minutes until the onion begins to soften. Add the rice and saute for 3 to 4 minutes until the rice begins to brown a bit. Next, add the tomato paste and stir well.
- Add Final Ingredients: Add the tomato sauce, water, chili powder, salt and stir. Bring the rice to a boil, lower the heat to simmer and cook covered for 20 minutes or until all the water has evaporated and the rice is fully cooked through.
- Finish & Serve: Turn off the heat and fluff the rice a bit with a fork. Let it sit for 5 minutes before serving.
FAQs & Expert Tips
FAQs
Mexican rice, also known as red rice, or arroz rojo, is a Mexican side dish made up of white rice, tomatoes, garlic, and onions. According to some, Spanish rice is a little heartier and firmer, while Mexican rice is softer, giving a “melts in your mouth” type feel. Either way, this rice is absolutely delicious and a welcome addition to any Taco Tuesday or Mexican night menu.
You can use any type of rice for this! Basmati or Jasmine rice work great, but feel free to use whatever kind is your favorite. Keep in mind that heartier rices will take longer to cook.
If you want to spice up the dish a bit, feel free to incorporate any of your favorite seasonings or spices. You can top the rice with diced tomatoes, green onions, cheese or cilantro, OR add some enchilada sauce into the mix for an added boost of flavor.
You can eat this rice as is, but I find that this is the perfect side dish for your next Mexican night! It also pairs well with so many dishes, play around with different combinations because regardless of how you choose to serve it, you can’t go wrong!
Tips
- Feel free to throw in any protein you’d like! This dish is a perfect way to use up some leftovers you have sitting around taking up space in your fridge.
- Don’t skip the part of sautéing the rice until it starts to brown. This gives the rice a chance to absorb flavors and also adds a bit of a nutty taste to the rice.
- Sub chicken broth for the water to give some extra flavor to the dish.
Storing Leftovers
Be sure to store this Mexican rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days.
Freezing
If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. Your Mexican rice will last up to 3 months in the freezer.
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Mexican Rice
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 small onion diced
- 4 cloves garlic minced
- 1 ½ cups long grain white rice rinsed
- 1 tablespoon tomato paste
- 6 ounce tomato sauce
- 3 cups water
- 1 teaspoon chili powder
- ½ teaspoon salt or to taste
Instructions
- Melt Butter: In a large skillet or saucepan heat the olive oil and melt the butter over medium-high heat.
- Cook Rice: Add the onion and garlic to the saucepan and cook for 2 to 3 minutes until the onion begins to soften. Add the rice and saute for 3 to 4 minutes until the rice begins to brown a bit. Next, add the tomato paste and stir well.
- Add Final Ingredients: Add the tomato sauce, water, chili powder, salt and stir. Bring the rice to a boil, lower the heat to simmer and cook covered for 20 minutes or until all the water has evaporated and the rice is fully cooked through.
- Finish & Serve: Turn off the heat and fluff the rice a bit with a fork. Let it sit for 5 minutes before serving.
Tips & Notes:
- Feel free to throw in any protein you’d like! This dish is a perfect way to use up some leftovers you have sitting around taking up space in your fridge.
- Don’t skip the part of sautéing the rice until it starts to brown. This gives the rice a chance to absorb flavors and also adds a bit of a nutty taste to the rice.
- Sub chicken broth for the water to give some extra flavor to the dish.
- Be sure to store this Mexican rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days.
- If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. Your Mexican rice will last up to 3 months in the freezer.
Sam says
Hi there can I use basmati rice?
Joanna Cismaru says
Yes, absolutely!