Make the best restaurant style Mexican Rice at home with just a few simple ingredients. It seriously tastes just like the real deal.
*Update: this post, including the text, photos and recipe, has been updated since it’s original posting date in 2013.
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We adore Mexican food around here and it’s one of my favorite cuisine’s to make at home. I struggled for years with finding a homemade Mexican Rice that could rival our favorite restaurants.
But this recipe is a complete game changer my friends. It tastes just like what you would be served in a Mexican restaurant and I am so here for it.
You only need a handful of ingredients to make your own Mexican Rice. Here’s what you need:
As you can see, the ingredient list is short and sweet. I’m betting you have a lot of the ingredients in your pantry already.
The chicken bouillon adds SO much flavor and is definitely the key to get that classic restaurant flavor. I like to use bouillon granules but if you use cubes, then you’ll need to add 3 cubes.
The jalapeno adds a little spice to the background. It’s the perfect amount to give lots of flavor but not too much spice.
In a pinch you can make it without the jalapeno pepper if you’re missing it but it won’t have that little bit of spice. Still delicious though.
How to Make Mexican Rice at Home
You guys, it really can get easier. Start by heating a large skillet over medium heat. Now add the vegetable oil and let it heat up.
Add the rice and garlic to the skillet and cook, stirring often. We’re toasting the rice here which adds lots of rich and nutty flavor and another layer of complexity to the dish. Don’t skip this step.
Add water, tomato sauce, cumin, chicken bouillon and half of the jalapeno pepper. The jalapeno is left whole while the rice is simmering and then gets removed after the rice has cooked.
This method adds all the jalapeno flavor without the additional texture and spice of stirring in pieces of jalapenos.
After 15 to 20 minutes of simmering, the Mexican rice is ready to serve. Quick, simple and SO delicious.
What to Serve with Mexican Rice:
- 1 Tbsp. vegetable oil
- 1 cup white rice
- 1 clove garlic, minced
- 1 tsp. cumin
- 1 Tbsp. chicken bouillon powder (or 3 cubes)
- 1/4 cup tomato sauce
- 2 cups water
- 1/2 fresh jalapeno
- Add vegetable oil to a large saucepan over medium heat. Add rice and toast until slightly golden and nutty smelling.
- Add garlic, cumin, chicken bouillon powder and tomato sauce and stir well. Stir in water. Add jalapeno half and add lid to saucepan leaving it a little off to allow steam to release. Lower heat to a simmer.
- Cook for 20 to 25 minutes. Check to see if the rice is cooked through at 20 minutes then watch carefully. Remove jalapeno and serve.