Mexican Rice Restaurant Style

READY IN: 45mins
Recipe by Wheres_the_Beef

This recipe makes a dry, fluffy, orange/yellow, restaurant style, Mexican rice. It's important to rinse the rice prior to cooking in order to achieve the dry, fluffy, restaurant style Mexican Rice.

Top Review by drkpriestess

This is the closest restaurant style rice I have found! My favorite so far!

Ingredients Nutrition


  1. Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
  2. Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
  3. Drain rice, making sure to shake out as much water as possible.
  4. Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
  5. Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
  6. Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
  7. When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
  8. Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.

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