Jump to Recipe Restaurant Style Mexican Rice recipe that delivers that authentic flavor is hard to find, but this recipe may just be the best! This rice is so good, you’ll be back for more! It has just enough of a hint of spicy, and a deliciously rich tomato flavor too. I’ll use any Mexican-inspired dinner night as an excuse to fry this fabulous Mexican rice up! When I make this, I usually have leftover cooked jasmine rice to use for it. However, if you don’t have any leftover jasmine rice, cook up some long-grain white rice so you’re ready to move on to making the Mexican rice.

Delicious, better than restaurant-quality Mexican rice is easy to make at home! Serve this easy Mexican rice with my chicken enchiladas or shrimp enchiladas! It’s also a great base to serve my tasty Caldo de Pollo soup over!!

Jump to:🥘 Mexican Rice Ingredients 🔪 How To Make Mexican Rice 🌮 More Mexican Favorites 📋 Recipe 💬 Comments

🥘 Mexican Rice Ingredients Vegetable Oil - 2 tablespoons Yellow Onion - ½ a yellow or white onion finely chopped.Long Grain Rice - 3 cups cooked long grain rice.Chipotle Chile Powder - 2 teaspoons.Taco Seasoning Mix - 1 ½ teaspoons, add more if desired.Chicken Broth - 1 cup of chicken broth or 1 cup of water.Fire Roasted Tomatoes - 1 14.5 oz can or 1 can of diced tomatoes.Jalapeno Pepper - ½ a jalapeno pepper or for a more mild taste 1 4 oz can of diced chile peppers. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 How To Make Mexican Rice

My husband’s favorite way to make the same recipe, except that he cooks all of his onion, peppers, tomatoes, and jalapeno before adding the rice. Saute the onion. Bring a large skillet and 2 tablespoon vegetable oil to medium-high heat. Add the finely chopped yellow onion and cook/saute for about two minutes, or until becoming translucent, before adding the rice.Add cooked rice. Once the onion has started to turn golden, add the 3 cups of cooked long grain rice and combine with the onion. Cook the combined rice and onion for about 2-3 minutes. You will need to keep the rice moving to fry it really well (and get it slightly crispy).Seasoning. Add the chipotle chile powder and taco seasoning mix, and stir well to combine. *Any chili powder will work, but I like to use chipotle chili powder. Preferably a sweet chipotle chili powder.Add broth, tomatoes, and jalapeno. Add the chicken broth, fire-roasted diced tomatoes, and diced jalapeno, and bring to a low boil while still on medium-high heat.Boil and reduce heat. Once a low boil has been reached, reduce the heat to low and allow the Mexican rice to simmer, covered, for about 10-12 minutes or until most of the liquid has been absorbed.Serve while nice and hot, enjoy!

🌮 More Mexican Favorites Mexican Cornbread CasserolePicadillo MexicanoBeef EnchiladasShredded Chicken TacosSour Cream Chicken EnchiladasGround Beef Mexican Casserole

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.97 from 30 reviews

Restaurant Style Mexican Rice

Restaurant Style Mexican Rice recipe that delivers that authentic flavor is hard to find, but this recipe may just be the best! This rice is so good, you’ll be back for more! It has just enough of a hint of spicy, and a deliciously rich tomato flavor too. I’ll use any Mexican-inspired dinner night as an excuse to fry this fabulous Mexican rice up!

Author | Angela

Servings: 8 servings Calories: 133kcal Prep 20 minutes Cooking 15 minutes Total Time 35 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 2 tablespoon vegetable oil▢ ½ yellow onion (finely chopped)▢ 3 cups cooked long grain rice▢ 2 teaspoon chipotle chile powder▢ 1 ½ teaspoon taco seasoning mix (see recipe)▢ 1 cup chicken broth▢ 1 14.5 oz can fire roasted tomatoes (1 can of diced tomatoes)▢ ½ jalapeno pepper (or 1 4 oz can diced chile peppers - optional)

InstructionsBring a large skillet and vegetable oil to medium-high, add the onion and saute the onion for 2 minutes. 2 tablespoon vegetable oil, ½ yellow onionAdd the 3 cups of cooked rice and stir to combine with the onion, keep stirring for about 2-3 minutes while frying the rice. 3 cups cooked long grain riceAdd seasoning: sweet chipotle chile powder and taco seasoning mix, stir it into the fried rice and onion, then add chicken broth, fire-roasted diced tomatoes, and jalapeno. Stir a bit to combine, then bring to a low boil. 2 teaspoon chipotle chile powder, 1 ½ teaspoon taco seasoning mix, 1 cup chicken broth, 1 14.5 oz can fire roasted tomatoes, ½ jalapeno pepperReduce heat after a low boil is reached, cover, and allow to simmer for 10-12 minutes or until most of the liquid is absorbed. Equipment You May NeedSkillet with lidSilicone Spatula SetChef’s Knife NutritionCalories: 133kcal (7%) | Carbohydrates: 23g (8%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 3g (19%) | Sodium: 191mg (8%) | Potassium: 75mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 206IU (4%) | Vitamin C: 4mg (5%) | Calcium: 28mg (3%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! mexican, mexican rice, Restaurant Style Mexican Rice, spanish rice Course Dinner Recipes, Side DishCuisine Mexican Sav Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Restaurant Style Mexican Rice recipe that delivers that authentic flavor is hard to find, but this recipe may just be the best! This rice is so good, you’ll be back for more! It has just enough of a hint of spicy, and a deliciously rich tomato flavor too. I’ll use any Mexican-inspired dinner night as an excuse to fry this fabulous Mexican rice up!

When I make this, I usually have leftover cooked jasmine rice to use for it. However, if you don’t have any leftover jasmine rice, cook up some long-grain white rice so you’re ready to move on to making the Mexican rice.

Delicious, better than restaurant-quality Mexican rice is easy to make at home!

Serve this easy Mexican rice with my chicken enchiladas or shrimp enchiladas! It’s also a great base to serve my tasty Caldo de Pollo soup over!!

🥘 Mexican Rice Ingredients

  • Vegetable Oil - 2 tablespoons Yellow Onion - ½ a yellow or white onion finely chopped.Long Grain Rice - 3 cups cooked long grain rice.Chipotle Chile Powder - 2 teaspoons.Taco Seasoning Mix - 1 ½ teaspoons, add more if desired.Chicken Broth - 1 cup of chicken broth or 1 cup of water.Fire Roasted Tomatoes - 1 14.5 oz can or 1 can of diced tomatoes.Jalapeno Pepper - ½ a jalapeno pepper or for a more mild taste 1 4 oz can of diced chile peppers.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Mexican Rice

My husband’s favorite way to make the same recipe, except that he cooks all of his onion, peppers, tomatoes, and jalapeno before adding the rice.

  • Saute the onion. Bring a large skillet and 2 tablespoon vegetable oil to medium-high heat. Add the finely chopped yellow onion and cook/saute for about two minutes, or until becoming translucent, before adding the rice.Add cooked rice. Once the onion has started to turn golden, add the 3 cups of cooked long grain rice and combine with the onion. Cook the combined rice and onion for about 2-3 minutes. You will need to keep the rice moving to fry it really well (and get it slightly crispy).Seasoning. Add the chipotle chile powder and taco seasoning mix, and stir well to combine. *Any chili powder will work, but I like to use chipotle chili powder. Preferably a sweet chipotle chili powder.Add broth, tomatoes, and jalapeno. Add the chicken broth, fire-roasted diced tomatoes, and diced jalapeno, and bring to a low boil while still on medium-high heat.Boil and reduce heat. Once a low boil has been reached, reduce the heat to low and allow the Mexican rice to simmer, covered, for about 10-12 minutes or until most of the liquid has been absorbed.Serve while nice and hot, enjoy!

🌮 More Mexican Favorites

  • Mexican Cornbread CasserolePicadillo MexicanoBeef EnchiladasShredded Chicken TacosSour Cream Chicken EnchiladasGround Beef Mexican Casserole

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.97 from 30 reviews

Restaurant Style Mexican Rice

Restaurant Style Mexican Rice recipe that delivers that authentic flavor is hard to find, but this recipe may just be the best! This rice is so good, you’ll be back for more! It has just enough of a hint of spicy, and a deliciously rich tomato flavor too. I’ll use any Mexican-inspired dinner night as an excuse to fry this fabulous Mexican rice up!

Author | Angela

Servings: 8 servings Calories: 133kcal Prep 20 minutes Cooking 15 minutes Total Time 35 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 2 tablespoon vegetable oil▢ ½ yellow onion (finely chopped)▢ 3 cups cooked long grain rice▢ 2 teaspoon chipotle chile powder▢ 1 ½ teaspoon taco seasoning mix (see recipe)▢ 1 cup chicken broth▢ 1 14.5 oz can fire roasted tomatoes (1 can of diced tomatoes)▢ ½ jalapeno pepper (or 1 4 oz can diced chile peppers - optional)

InstructionsBring a large skillet and vegetable oil to medium-high, add the onion and saute the onion for 2 minutes. 2 tablespoon vegetable oil, ½ yellow onionAdd the 3 cups of cooked rice and stir to combine with the onion, keep stirring for about 2-3 minutes while frying the rice. 3 cups cooked long grain riceAdd seasoning: sweet chipotle chile powder and taco seasoning mix, stir it into the fried rice and onion, then add chicken broth, fire-roasted diced tomatoes, and jalapeno. Stir a bit to combine, then bring to a low boil. 2 teaspoon chipotle chile powder, 1 ½ teaspoon taco seasoning mix, 1 cup chicken broth, 1 14.5 oz can fire roasted tomatoes, ½ jalapeno pepperReduce heat after a low boil is reached, cover, and allow to simmer for 10-12 minutes or until most of the liquid is absorbed. Equipment You May NeedSkillet with lidSilicone Spatula SetChef’s Knife NutritionCalories: 133kcal (7%) | Carbohydrates: 23g (8%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 3g (19%) | Sodium: 191mg (8%) | Potassium: 75mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 206IU (4%) | Vitamin C: 4mg (5%) | Calcium: 28mg (3%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! mexican, mexican rice, Restaurant Style Mexican Rice, spanish rice Course Dinner Recipes, Side DishCuisine Mexican

Sav

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

4.97 from 30 reviews

Restaurant Style Mexican Rice

Author | Angela

Servings: 8 servings

Calories: 133kcal

Prep 20 minutes

Cooking 15 minutes

Total Time 35 minutes

Ingredients 1x2x3x▢ 2 tablespoon vegetable oil▢ ½ yellow onion (finely chopped)▢ 3 cups cooked long grain rice▢ 2 teaspoon chipotle chile powder▢ 1 ½ teaspoon taco seasoning mix (see recipe)▢ 1 cup chicken broth▢ 1 14.5 oz can fire roasted tomatoes (1 can of diced tomatoes)▢ ½ jalapeno pepper (or 1 4 oz can diced chile peppers - optional)

InstructionsBring a large skillet and vegetable oil to medium-high, add the onion and saute the onion for 2 minutes. 2 tablespoon vegetable oil, ½ yellow onionAdd the 3 cups of cooked rice and stir to combine with the onion, keep stirring for about 2-3 minutes while frying the rice. 3 cups cooked long grain riceAdd seasoning: sweet chipotle chile powder and taco seasoning mix, stir it into the fried rice and onion, then add chicken broth, fire-roasted diced tomatoes, and jalapeno. Stir a bit to combine, then bring to a low boil. 2 teaspoon chipotle chile powder, 1 ½ teaspoon taco seasoning mix, 1 cup chicken broth, 1 14.5 oz can fire roasted tomatoes, ½ jalapeno pepperReduce heat after a low boil is reached, cover, and allow to simmer for 10-12 minutes or until most of the liquid is absorbed.

Equipment You May NeedSkillet with lidSilicone Spatula SetChef’s Knife

Nutrition

Calories: 133kcal (7%) | Carbohydrates: 23g (8%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 3g (19%) | Sodium: 191mg (8%) | Potassium: 75mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 206IU (4%) | Vitamin C: 4mg (5%) | Calcium: 28mg (3%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dinner Recipes, Side DishCuisine Mexican

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/