My Newest Restaurant Style Mexican Rice Recipe!
Growing up in Phoenix, Az, I was immersed in Mexican food and culture. Our Mexican neighbors, particularly the abuela, crafted mouthwatering dishes and graciously invited me to their parties. So when I say this tastes right ~ I know what I am talking about.
Despite my persistent requests for recipes, she adhered to the intuitive “what feels right” method. Later, I discovered that many countries eschew specific measurements in recipes, opting for a more flexible approach.
Now, onto my second version of a restaurant-style Mexican rice recipe, each bite reminiscent of my childhood. This delightful dish, rooted in the Southwest, has evolved into a Tex-Mex staple found in burritos, enchiladas, fajitas, and tacos.
Tracing its origins to Mexico as arroz a la Veracruzana, the dish transformed with the influx of Mexican immigrants in the early 1900s, incorporating local ingredients.
Restaurant Style Mexican Rice Ingredients:
- Long-grain rice, such as basmati
- Onion,chopped
- Roma tomato,chopped
- Tomato sauce, pisto, sofrito or salsa
- Vegetable oil
- Chicken broth
- Sea salt
- Garlic powder
- Ground cumin
- Red chilli flakes
Making Restaurant Style Mexican Rice
Mise en Place and gather your ingredients and tools:
Begin by sautéing the onions and garlic if using, in oil until they are tender.
Then, add the rice and spices to the pan and toast it for a few minutes to add a nutty flavor.
Next, add the rest of the ingredients to the pan.
Bring it all to a boil, then reduced to a simmer and cover until the rice is tender and the liquid is absorbed.
Whether served as a side or part of a main dish, it pairs perfectly with chicken, fajitas, enchiladas, or alongside beans and guacamole.
Storing Mexican Rice:
Refrigeration: Allow the Mexican rice to cool to room temperature before transferring it to an airtight container or resealable plastic bag. Store it in the refrigerator for up to 3-4 days. When ready to serve, reheat the rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Freezing: If you have a large batch of Mexican rice or want to store it for an extended period, freezing is a great option. Allow the rice to cool completely, then portion it into freezer-safe containers or resealable freezer bags. Press out any excess air to prevent freezer burn. Frozen Mexican rice can last for up to 3 months in the freezer. To reheat, thaw it overnight in the refrigerator or microwave it directly from frozen with a splash of water or broth.
Vacuum Sealing: Using a vacuum sealer can help extend the shelf life of freshly prepared Mexican rice by removing air and sealing in freshness. Portion the rice into vacuum-sealable bags and remove as much air as possible before sealing. Store the vacuum-sealed rice in the refrigerator or freezer, depending on your desired storage duration.
Room Temperature: If you plan to consume the Mexican rice within a few hours and prefer to serve it at room temperature, you can leave it covered on the countertop. However, be mindful of food safety guidelines, especially in warmer climates, to prevent bacterial growth.
Regardless of the storage method chosen, always label the containers with the date of preparation to track freshness and ensure that you consume the rice within the recommended storage timeframe. Additionally, proper reheating techniques will help maintain the texture and flavor of the Mexican rice when serving leftovers.
Bonus Round:
5 Minute Guacamole
Gather your avocado, tomato, onion, lime, cumin powder, salt and tools.
Cut your avocado in half, and remove the pit, by tapping it on the counter with a sharp knife, NOT WHILE HOLDING IT IN YOUR HAND
Dice the onion, and tomato, chop the cilantro, and the lime juice, cumin and salt, and mix with a fork.
If the avocado is ripe, it will take 30 seconds, if the avocado is not ripe, you will have a challenge.
Thats it. Serve right away, or store it in the fridge with a squirt of lime juice on top and cover with plastic wrap.
Ingredients:
1 ripe avocado
1 ripe tomato, seeds and jelly discarded
1/4 of an onion
1 fresh jalapeño diced – Optional
1/8 tsp ground cumin
2 dashes of salt
Frank's Restaurant Style Mexican Rice
Equipment
Ingredients
- 2/3 cup uncooked long-grain rice
- 1/4 cup onion chopped
- 1 roma tomato chopped
- 1/3 cup tomato sauce or pisto or sofrito or salsa
- 1 Tbsp vegetable oil
- 1 ⅓ cups chicken broth
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin or more
- 1 tsp red chilli flakes or more
- 1 tsp onion flakes
Optional:
- 1/4 cup carrots
- 1/4 cup peas
Instructions
- The amount of salt you need will depend on how much salt is in your chicken broth. 1/2 tsp of salt is a good starting point. After you add everything together, taste the liquid. It should taste a little salty, but after the rice cooks, it will balance out.
- Heat oil in a large saucepan over medium heat and add onions. Cook, stirring constantly, until starting to get color. Add rice for the last 2 min. While rice is cooking, sprinkle with salt, cumin, onion, and garlic powder.
- Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
- Turn off heat, and wait 10 minutes without opening.
- To serve fluff with a fork. I like to garnish with cilantro, lime wedges, and diced white onions
Notes
Nutrition
Restaurant Style Mexican Rice Pairs well with:
