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Easy Restaurant-Style Mexican Rice

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Ingredients

Adjust Servings:
3 Tbs Extra Virgin Olive Oil
1 Medium Onion Diced
4 Cloves Garlic Cloves Minced
2 Cups Uncooked Long Grain Rice Your choice of rice
16 oz Chunky Salsa mild, medium or hot, depending on how spicy you like it
1 3/4 Cups Low Sodium Chicken Broth subsitute vegetable broth for vegan or vegetarian
1 Cup Frozen Corn
1/2 Tbs Kosher Salt
Fresh Ground Pepper

Easy Restaurant-Style Mexican Rice

Features:
  • Gluten Free
  • Vegan Option
  • Vegetarian

Mexican food is one of the simple pleasures of life

  • 1.5 Hours
  • Serves 10
  • Easy

Ingredients

  • 3 Tbs Extra Virgin Olive Oil
  • 1 Medium Onion
    Diced
  • 4 Cloves Garlic Cloves
    Minced
  • 2 Cups Uncooked Long Grain Rice
    Your choice of rice
  • 16 oz Chunky Salsa
    mild, medium or hot, depending on how spicy you like it
  • 1 3/4 Cups Low Sodium Chicken Broth
    subsitute vegetable broth for vegan or vegetarian
  • 1 Cup Frozen Corn
  • 1/2 Tbs Kosher Salt
  • Fresh Ground Pepper

Directions

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For me, Mexican food is one of the simple pleasures of life. It’s a comfort food of sorts, and never fails to disappoint. The spicy, fresh salsas (oh, and that margarita) are all I need to perk up my lagging brain.

Going out for Mexican is great and all, but it’s just as easy and way more cost-effective to make it at home. The ever-present rice that accompanies your favorite dish need not be a culinary mystery for your home cooking.

In figuring this recipe out, I had a breakthrough. You can make a giant pot of restaurant-style Mexican rice enough to feed 10 people with leftovers for the price of one entree in a restaurant. It’s true. And you can control how much salt is in it, and if you’d like it spicy or mild.

This was also one of my first experiences with baked rice. Baking rice is now a common practice in my kitchen. Once you get a feel for it, you’ll never go back. While you’re making your tacos or…margaritas…you can have this rice in the oven, to be perfectly ready when it’s time to eat.

All you need is a sturdy, oven-safe pot with a lid and a jar of your favorite salsa. Yes, a jar of salsa. Read on to learn my secret of Mexican rice.

TGIF!

Easy Restaurant-Style Mexican Rice

Notes:

Depending on how spicy you want your rice, use either mild, medium or hot salsa. I usually use mild or medium.

To keep this rice vegan, substitute vegetable broth instead of chicken broth.

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Recipe Steps

1
Done

Preheat oven to 350 degrees F.
2
Done

Heat a large Dutch oven or oven-safe pot with a lid over medium heat. Add olive oil and heat until shimmering. Add the onion and saute until softened, about 10-15 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3
Done

Add rice to the pot, and toast, stirring constantly for about 2 minutes.
4
Done

Stir in the salsa, chicken stock and salt and bring just to a boil. Put the lid on the pot and put it in the oven. Bake for 30 minutes.
5
Done

Remove from the oven and stir the rice to fluff it a bit. Stir in the corn.

Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Jeff
June 29, 2022

Fresh and fluffy rice with a hint of spice!

Can you freeze Mexican Rice?

Yes, you can definitely freeze Mexican rice! Here's how to freeze and reheat your Mexican rice:

Freezing:

  1. Cool it down: Make sure the Mexican rice is completely cooled before attempting to freeze it. Spreading it out on a baking sheet or large plate can help it cool faster.

  2. Portion it out: Divide the rice into single-serving portions or into the portion sizes you prefer. This makes it easier to reheat just the right amount when you need it.

  3. Pack it up: Place the cooled, portioned rice into airtight, freezer-safe containers or heavy-duty resealable freezer bags. Press out any excess air before sealing the bags.

  4. Label it: To avoid any future freezer mysteries, label the containers or bags with the contents (Mexican rice) and the date you're freezing it. Your rice should be good for up to three months in the freezer.

Reheating:

  1. Thaw it out: For the best results, transfer your frozen Mexican rice to the refrigerator and let it thaw overnight. If you're in a hurry, you can also thaw it in the microwave, using the defrost setting.

  2. Reheat on the stovetop: To reheat your thawed rice on the stovetop, place it in a saucepan and add a splash of water, broth, or even salsa to keep it moist. Warm the rice over low to medium heat, stirring occasionally until it's heated through.

  3. Reheat in the microwave: To reheat your thawed rice in the microwave, place it in a microwave-safe dish and add a splash of water, broth, or salsa to prevent it from drying out. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Microwave the rice on high for 1-2 minutes or until heated through, stirring once during the reheating process.

  4. Taste and adjust: Once the rice is reheated, taste it and adjust the seasonings as needed. You might need to add a pinch of salt, a dash of cumin, or a sprinkle of fresh cilantro to bring the flavors back to life.

By following these steps, you'll be able to enjoy your flavorful Mexican rice whenever you want, with minimal effort. Happy freezing and reheating!

 

What type of rice is best for Mexican Rice?

When whipping up a scrumptious batch of Mexican rice, the best type of rice to use is long-grain white rice. This variety of rice is known for its ability to absorb flavors well, making it an ideal candidate for the bold, zesty flavors typically found in Mexican rice recipes. Long-grain white rice also cooks up light and fluffy, with the individual grains remaining separate and distinct after cooking, preventing a clumpy or mushy texture.

Some popular long-grain white rice varieties to consider for your Mexican rice are:

  1. Basmati: This aromatic long-grain rice has a slightly nutty flavor and cooks up fluffy and tender. It's a great option for Mexican rice, although it's not the most traditional choice.

  2. Jasmine: Another fragrant long-grain rice, jasmine rice has a slightly sticky texture when cooked, but it can still work well in Mexican rice dishes if you're looking for a more fragrant option.

  3. American long-grain white rice: This is the most common and widely available long-grain white rice variety. It's versatile and works well in a variety of dishes, including Mexican rice.

Remember to rinse your rice thoroughly under cold water before cooking to remove any excess starch. This will help to prevent the rice from becoming sticky or gummy as it cooks. By choosing the right type of rice and following your favorite Mexican rice recipe, you'll be well on your way to creating a flavorful and satisfying side dish that pairs beautifully with a wide range of Mexican and Tex-Mex dishes. Enjoy!

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9 Reader Questions and Reviews Hide Comments

Thanks so much for your quick response! We are enjoying the leftovers now, debating whether or not its better the next day! It’s delicious either way! Thanks so much for the extra info! Julie

Reply

Hi I just salivated over this Mexican rice recipe and I really want to make it! Is the rice cooked or uncooked? Also how many servings? Thanks for the details! Julie

Reply

Hi Julie,
I have updated the recipe to show it’s uncooked rice and the approximate serving size. This recipe makes a lot of rice! Enjoy!

I made this rice for company last week, and it was amazing! Thanks for the recipe, i will be making this again and again!!!

Reply

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