Restaurant style Mexican rice. This Mexican Rice is slightly on the dry side, which is just how Mexican restaurants serve their sides of rice. It isn't wet, clumpy, or sticky like some homemade Mexican rice recipes can be, and it's definitely more authentic than anything you can buy in a box at the grocery store! This Mexican Rice recipe rivals any restaurant, is so easy to make at home and the perfect addicting side for all your Mexican dishes!.

Place rice in strainer and rinse under running water until it runs clear. This is important to create a dry, non-sticky restaurant style rice. Drain rice, making sure to shake out as much water as possible. You can cook Restaurant style Mexican rice using 11 ingredients and 2 steps. Here is how you cook that.

Ingredients of Restaurant style Mexican rice

You need 1 can of whole, peeled tomatoes.
It's 1 of med white onion (peeled & chopped).
It's 2 c of low sodium chicken broth.
You need 1 1/2 tsp of kosher salt or sea salt.
Prepare 1/2 tsp of cumin.
It's of About 1/3 cup of oluve oil.
Prepare 2 c of favorite uncooked rice (I use med grain).
It's 1 of med jalepeno, chopped.
It's 4-5 of garlic clives, minced finely.
Prepare of Fresh cilantro (optional).
It's 1 of lime.

Drop a few rice grains in the oil. How to Make Restaurant Style Mexican Rice. I've come to find out that adding veggies is the traditional way of preparing Mexican rice and it makes a subtle but important difference. To attempt to mirror the rice of my dreams, I've stuck to just potato and carrot here but an assortment of other veggies can be added if you are so inclined.

Restaurant style Mexican rice instructions

Place canned tomatoes (do not drain) & onion in a blender, mix until smooth. It should make about 2 cups, if more measure 2c of liquid and place in a medium sized sauce pan. Add chicken broth, salt & cumin. Let come to a boil over medium heat..
Heat oil over medium heat in a Dutch oven or rice pot. Add rice & saute about 5 min, stirring frequently. Add jalapeños and cook 2 min. Add garlic & cook 30 seconds, you may have to lower heat. Pour boiling tomato mixture over rice, mix. Cover and cook until mixture is absorbed into the rice, about 17-20 min. Fluff rice with a fork. Turn off heat & cover again, let sit 10 min. Optional: garnish with fresh cilantro. Squeeze lemon juice over & serve!.

Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using Taco Seasoning I (from this site). I think I've finally done it with this Copycat Restaurant Style Mexican Rice! He wholeheartedly agreed that this was the closest to the restaurant version I've ever made.