Hey, all my Mexican food-loving friends! I’m thrilled to share another copycat restaurant-style recipe with you. After countless tweaks and trials, my husband and I have finally nailed the best Mexican rice recipe—one that rivals what you get at your favorite Mexican restaurant.
We now have a delicious side dish to add to our taco night.
One of my husband’s favorite Mexican meals is Arroz Con Pollo. As you know, one of the main reasons I love recreating restaurant meals at home is to be frugal.
While I’ve already conquered some of our favorite Mexican dishes, the Mexican white cheese dip, restaurant-style salsa, and seasoned chicken, the rice was always missing the mark—until now. With plenty of experimenting (yes, we’re always experimenting!), we’ve perfected a homemade Mexican rice recipe that has great flavor and is restaurant-worthy.
This rice is a total game-changer, and I can’t wait for you to give it a try! Honestly, I’ve never been a huge Mexican rice fan—partly because I’m mindful of calories and try to stick to meals that help with my weight goals.
But let me tell you, this good Mexican rice is nearly impossible for me to stay away from! It’s that delicious. And if it tells you anything, my kids love it as well.
One of the things that makes this recipe better than most is that we don’t use a can of tomato sauce, though you can if you don’t have taco sauce. I believe the Ortega taco sauce is what really sets this delicious rice recipe apart from other great recipes.
Come along, and I will walk you through the steps of this easy Mexican rice recipe.
Simple Ingredients
- Butter or olive oil
- Parboiled Long-Grain Rice
- Taco Sauce Ortega
- Garlic Powder or cloves of fresh garlic
- Onion Powder- you can use 1/4 cup
- Black Pepper
- Cayenne Pepper
- Chicken Broth
- Chili Powder
Step-By-Step Instructions
Melt Butter and Toast Rice: Melt butter (or olive oil) in a large saucepan or nonstick skillet over medium heat. If you don’t have a nonstick pan, any pan will work.
Brown rice in the butter, stirring constantly to avoid burning. This step takes about 5 minutes.
Add Seasonings: Once the rice is browned, stir in onion powder, garlic powder, black pepper, cayenne pepper, and chili powder. Cook for another minute to blend the flavors.
Add Broth and Sauce: Pour in the chicken broth and taco sauce. Stir well and bring the mixture to a boil.
Simmer: Turn the heat on low, cover, and simmer for 20 minutes. Stir every 5 minutes during the first 15 minutes to prevent sticking.
Fluff and Adjust: Check the rice at 20 minutes. If it’s done, fluff with a fork. If it’s still too wet, cover it and cook for an additional 5 minutes.
Tips For Success:
Avoid Burning: Be watchful while browning the rice, as it can burn quickly.
(Trust me, I’ve had plenty of experience in the burning department—ha!)
Use What You Have: A large saucepan or a skillet will work. Nonstick is best but use what you have.
Ready to serve: Serve with your burritos, tacos, and enchiladas, or make Arroz Con Pollo with it. However, you eat it, ENJOY!
The Best Restaurant Style Mexican Rice Recipe
This Restaurant style Mexican rice is a delicious side dish to add to your taco night. It pairs beautifully with your burritos, tacos, and enchiladas. It's also perfect to use for Arroz Con Pollo.
Ingredients
- 2 TBSP Butter or Olive Oil
- 1 cup Parboiled Long Grain Rice
- 1/4 cup Taco Sauce Ortega
- 1 3/4 cup of Chicken Broth
- 3/8 teaspoon Garlic Powder
- 1/4 teaspoon Chili Powder
- 1/8 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
- A Pinch of Cayenne Pepper
Instructions
- Melt Butter and Toast Rice: Melt 2 tablespoons of butter (or olive oil) in a large saucepan or a nonstick skillet over medium heat. Brown 1 cup of rice in the butter, stirring constantly to avoid burning. This step takes about 5 minutes.
- Add Seasonings: Once the rice is browned, stir in 1/4 tsp onion powder, 3/8 tsp garlic powder, 1/4 tsp black pepper, a pinch of Cayenne pepper, and 1/4 tsp of chili powder. Cook for another minute to blend the flavors.
- Add Broth and Sauce: Pour in 1 3/4 cup of chicken broth and 1/4 cup ORTEGA taco sauce. Stir well and bring this tomato mixture to a boil.
- Simmer: Then turn the heat on low, cover with a lid, and simmer for 20 minutes. Stir every 5 minutes during the first 15 minutes to prevent sticking.
- Fluff and Adjust: Check the rice at 20 minutes. If it’s done, fluff with a fork. If it’s still too wet, cover it and cook for an additional 5 minutes.
- Ready to serve: Serve with your burritos, tacos, and enchiladas, or make Arroz Con Pollo with it. However you eat it, ENJOY!
Notes
Store in an airtight container for up to 4 days. The best way to reheat is to add a splash of water or chicken broth and heat slowly.
Avoid Burning: Be watchful while browning the rice, as it can burn quickly. (Trust me, I’ve had plenty of experience in the burning department—ha!
Use What You Have: A large saucepan or a large skillet with a lid. A nonstick pan is helpful, but any pan can work with a little extra care. But make sure it has a lid!
What to Serve with Mexican Rice
This restaurant-style Mexican rice is versatile and pairs beautifully with many dishes:
- Tacos (try beef, chicken, or veggie tacos!)
- Enchiladas or burritos
- Grilled chicken or steak fajitas
- Chicken and white queso
Final Thoughts
This restaurant-style Mexican rice recipe is an easy, perfect side dish to go along with your refried beans, that’s sure to become a family favorite. Whether you are serving it for Taco Tuesday or a festive gathering, it’s the perfect complement to any Mexican-inspired meal. Try it out and bring the taste of your favorite restaurant to your kitchen today!
Pin It For Later
Looking for more favorite Mexican recipes from Mama’s Front Porch Swing? Check out more of Mama’s favorites to round out your meal!
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This Mexican rice recipe looks so flavorful—can’t wait to try it!