Restaurant Style Mexican Rice

"I love the Mexican rice I get in restaurants but could never find a recipe that came close to it ... until now!"
photo by teresas photo by teresas
photo by teresas
Ready In:




  • Heat olive oil in a large skillet over medium heat. Add the rice and stir until all the rice is lightly coated with the oil. Watch the rice carefully -- let it brown but do not burn (it should not turn dark brown or black). When the rice is almost all brown, add the garlic and saute for a few minutes.
  • Add the chicken stock and the remaining ingredients. Stir and cover, then reduce heat to medium-low. Let cook for 20 minutes, then check for doneness. If necessary, let cook for up to another 5 or 10 minutes. IMPORTANT: Do not lift the lid while the rice is cooking!
  • When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.

Questions & Replies

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  1. KP in Canada
    This is a 5 star recipe, but I gave it 4 stars only because after exactly 20 minutes, some of the rice had burned on the bottom of my pan. It might have been my stove's fault, or my fault for not knowing the difference between medium and medium-low heat.
  2. SwissItalian
    Very flavorful. I had to use chopped pickled jalapeno peppers because I didn't have fresh. Next time I may cut the cumin down to 1/2 teaspoon, but only because my husband doesn't like a strong cumin taste. Thanks for sharing this recipe!
  3. mizzlizzita
    perfect. Better than restaurants.
  4. marangel55
  5. teresas
    Just like the name says but better. Cuz you fix it. I cut the recipe in half and it worked great. I also used HOT Mexican tomato sauce this added a touch more heat. The only other change was I diced the jalapenos. Very easy directions to follow. Thanks for posting. Made for PAC spring 08'


I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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