Mexican Rice Restaurant Style

Total Time
45mins
Prep
15 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

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

5 5

WOW!! This has the same consistency and taste as the restaurants do. I've been looking for it for years. It's wonderful, but I added an extra teaspoon of salt to help bring out the flavor. Thank you!

2 5

Good flavor but did not turn out dry and fluffy like the restaurant.