Restaurant-Style Mexican Rice
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We love Mexican food, and this Restaurant-Style Mexican Rice is a really close version to what you’ll order at a restaurant. Plus, it’s not difficult to make and comes together easily while you prepare other dishes for the meal, such as enchiladas, tacos, or fajitas. Lightly sauced with tomatoes and spicy seasonings, it compliments many Mexican-style foods.
(Post modified with new photos on 4/26/22.)
Southeast Kansas has a lot of Mexican restaurants to chose from when you’re hungry for some spicy food. But making your own Mexican food is easy to do and uses simple ingredients. Perfect for a weeknight dinner for your family, for Taco-Tuesday, or maybe a Friday night with Margaritas!
Ingredients to Make Restaurant-Style Mexican Rice
- vegetable oil
- yellow onion
- green or red bell pepper (or both)
- long-grain white rice (uncooked)
- chili powder
- ground cumin
- garlic salt
- kosher salt
- freshly ground black pepper
- canned petite diced tomatoes
- chicken broth
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
If you have a red bell pepper, you may use that instead of green. Or a combination of both.
In a medium saucepan, heat extra virgin olive oil over medium heat. Stir in minced onion and diced bell pepper. Saute until tender.
Pour the rice into the pan and stir to coat the grains with oil. Mix in chili powder, ground cumin, garlic salt, kosher salt, and freshly ground black pepper.
Cooking the rice in oil, even for just a minute, will coat the grains of rice and reduce starch build-up, which makes rice sticky as it cooks. Adding in the seasonings for browning will further develop the deeper flavors in this dish.
Add the petite diced tomatoes and broth. Stir to combine. Cover and bring the mixture to a boil. Reduce heat to low.
Simmer for 20 minutes or until rice is tender, stirring occasionally.
This recipe will serve 6-8 people. Serve this rice with your favorite Mexican main dish. It’s also a great addition for a Mexican Potluck Dinner.
Restaurant-Style Mexican Rice
- 3 teaspoons vegetable oil
- 1/2 cup yellow onion minced
- 3 tablespoons green or red bell pepper chopped
- 1 cup uncooked long-grain rice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup petite diced tomatoes canned
- 1 2/3 cups chicken broth
- Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a sharp knife and cutting board, mince the yellow onion. Finely dice the bell pepper.
- In a medium saucepan, heat vegetable oil over medium heat. Stir in minced onion and diced bell pepper. Saute until tender.
- Pour the rice into the pan and stir to coat the grains with oil. Mix in chili powder, ground cumin, garlic salt, kosher salt, and freshly ground black pepper.
- Add the petite diced tomatoes and broth. Stir to combine. Cover and bring the mixture to a boil. Reduce heat to low.
- Simmer for 20 minutes or until rice is tender, stirring occasionally. Serves 6-8.