Authentic Mexican Restaurant-Style Rice
Savor the irresistible flavors of true Mexican cuisine with our Authentic Mexican Restaurant-Style Rice. This recipe captures the essence of the beloved rice served at your favorite taco stands, ensuring every bite is a delight. Unlike other versions that can leave you disappointed with a mushy, gloopy texture, this method incorporates pureed tomatoes and onions, creating a smooth, homogenous base that infuses every grain of rice with deep flavor. The result? Light, fluffy rice with the perfect balance of spices and a subtle tomato undertone. Ideal for serving alongside tacos, enchiladas, or as a vibrant side dish at any gathering, this recipe is not just a meal, but a celebration of taste. Your culinary search for the perfect Mexican rice ends here—prepare to impress your family and friends with this foolproof, crowd-pleasing dish that stores beautifully for leftovers. Enjoy every delicious bite, or your money back guaranteed!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Tomatoes
12 ounces (Very ripe and cored)
White Onion
1 medium (Cored)
Jalapeños
3 medium (Ribs and seeds removed from 2, minced; 1 left whole, minced for garnish)
Long Grain White Rice
2 cups (Rinsed and drained)
Canola Oil
1/3 cup (For frying)
Garlic
4 cloves (Minced)
Chicken Broth
2 cups (Low-sodium, if possible)
Tomato Paste
1 tablespoon (Optional if using canned tomatoes)
Salt
1 1/2 teaspoons (To taste)
Fresh Cilantro
1/2 cup (Minced)
Lime
1 (Cut into wedges for serving)
Instructions
1
Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C).
2
In a blender or food processor, combine the cored tomatoes and the onion. Blend until the mixture is pureed and extremely smooth. Measure out exactly 2 cups of the puree and set aside, discarding any excess.
3
Prepare the jalapeños by removing the ribs and seeds from 2 of them, then finely chop the flesh. Mince the remaining jalapeño and set all aside.
4
Rinse the long grain white rice under cold water in a fine mesh strainer for about 1.5 minutes or until the water runs clear to remove excess starch. Shake the rice vigorously to remove any additional water—this is crucial for achieving that light, fluffy texture.
5
Heat the canola oil in a heavy-bottomed, oven-safe 12-inch straight-sided sauté pan or Dutch oven over low-medium heat for about 2 minutes. To test if the oil is ready, add a few grains of rice; they should sizzle. Add the rinsed rice to the pan and fry, stirring often, until the rice is golden and translucent, about 6-8 minutes. Watch closely to avoid overheating the oil.
6
Reduce the heat to medium, then add the minced garlic and the 2 chopped jalapeños. Sauté for 1.5 minutes, stirring constantly until fragrant.
7
Pour in the chicken broth, the reserved tomato-onion puree, tomato paste (if using), and salt. Increase the heat to medium-high and bring to a boil.
8
Once boiling, cover the pan tightly with a lid and transfer it to the preheated oven. Bake for 30-35 minutes until the liquid is absorbed and the rice is tender. Be sure to stir the rice once halfway through (around the 15-minute mark).
9
After baking, carefully remove the pan from the oven and fluff the rice gently with a fork. Mix in the fresh cilantro and additional minced jalapeño to taste.
10
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of rice is recommended for this Authentic Mexican Restaurant-Style Rice?
Long grain white rice is recommended for this recipe to achieve the desired light and fluffy texture.
How can I prevent the rice from becoming mushy or gloopy?
You can prevent mushiness by rinsing the rice for 1.5 minutes to remove excess starch and then frying it in oil until golden and translucent.
Why should I rinse the rice under cold water before cooking?
Rinsing removes excess surface starch, which is crucial for ensuring the grains remain separate and fluffy rather than sticking together.
What temperature should the oven be set to for baking the rice?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should I rinse the rice in the mesh strainer?
You should rinse the rice for about 1.5 minutes or until the water runs clear, then shake it vigorously to remove extra water.
What equipment should I use to puree the tomatoes and onions?
You should use a blender or a food processor to combine the cored tomatoes and onion until the mixture is extremely smooth.
How much tomato and onion puree is needed for the recipe?
The recipe requires exactly 2 cups of the tomato-onion puree; discard any excess once you have measured it.
How should the jalapeños be prepared before adding them to the rice?
Remove the ribs and seeds from two jalapeños and finely chop them, then mince a third jalapeño to use as a fresh garnish.
What is the purpose of frying the rice in canola oil?
Frying the rice helps toast the grains, which adds flavor and helps maintain a firm, distinct texture during the baking process.
How do I know if the oil is ready for frying the rice?
You can test the oil by adding a few grains of rice; if they sizzle immediately, the oil is ready for frying.
How long does the rice need to be fried in the pan?
The rice should be fried for approximately 6 to 8 minutes, stirring often until it becomes golden and translucent.
At what heat level should the rice be fried?
The rice should be fried over low-medium heat for about 2 minutes to start, ensuring you do not overheat the oil.
When do I add the minced garlic and chopped jalapeños?
Add the garlic and chopped jalapeños after the rice has been fried to a golden color, then sauté for an additional 1.5 minutes until fragrant.
What liquids are added to the pan after sautéing the aromatics?
Pour in the chicken broth and the measured 2 cups of reserved tomato-onion puree.
Is tomato paste a required ingredient?
Tomato paste is optional; it is primarily suggested if you are using canned tomatoes instead of fresh, ripe tomatoes.
How much salt is used in this recipe?
The recipe calls for 1.5 teaspoons of salt, though you can adjust this amount to suit your personal taste.
What is the total baking time in the oven?
The rice should bake for 30 to 35 minutes, or until all the liquid has been absorbed and the rice is tender.
Is it necessary to stir the rice while it is in the oven?
Yes, for even cooking, be sure to stir the rice once halfway through the baking process, around the 15-minute mark.
What should I do immediately after removing the pan from the oven?
Carefully remove the pan and fluff the rice gently with a fork to separate the grains, then mix in fresh cilantro.
How should the lime be served with the rice?
The rice should be served with lime wedges on the side so diners can add a fresh burst of acidity to their serving.
Can I make this dish vegetarian?
Yes, you can easily make this dish vegetarian by substituting the chicken broth with an equal amount of vegetable broth.
What size pan is best for this recipe?
Use a heavy-bottomed, oven-safe 12-inch straight-sided sauté pan or a Dutch oven to ensure even heat distribution.
Why is the tomato-onion mixture pureed instead of chopped?
Pureeing creates a smooth, homogenous base that infuses every single grain of rice with flavor without leaving chunks of vegetables.
How many cloves of garlic are required?
The recipe calls for 4 cloves of minced garlic to provide a robust savory flavor.
What type of onion is used in this recipe?
One medium white onion, cored, is pureed with the tomatoes to form the flavor base.
What kind of broth is recommended for the best flavor?
Low-sodium chicken broth is recommended to control the saltiness of the final dish while providing deep flavor.
How much cilantro should be added at the end?
Mix in 1/2 cup of minced fresh cilantro after baking to add a bright, herbal finish.
Is this Mexican rice recipe suitable for meal prep?
Yes, this rice stores beautifully as leftovers, making it an excellent option for meal prep or future meals.
What makes this rice 'restaurant-style'?
The combination of toasting the rice and using a pureed tomato-onion base creates the specific fluffy texture and deep flavor found in authentic Mexican restaurants.
What are some suggested pairings for this rice?
This rice is a perfect side dish for tacos, enchiladas, or any Mexican-themed feast.