Authentic Restaurant-Style Mexican Rice Recipe

Learn how to make quick and easy Restaurant Style Mexican Rice the healthy way! It tastes like the restaurant but is ready in half the time with less fat.

[wprm-recipe-jump]

It’s been three weeks since I restarted my fitness routine, and I’m already feeling better. After indulging through the holidays I needed to refocus — my clothes were tight and my favorite jeans wouldn’t fit. Two weeks of power yoga, heavy squats, jump roping and lots of strength work later, I feel strong and comfortable again. Clean eating is a big part of that change: I eat frequently and intentionally, and wholesome sides like brown rice are staples in my freezer.

I usually cook whole bags of brown jasmine or basmati rice, portion it into zip-lock bags and freeze it. Having cooked rice on hand makes weeknight cooking effortless and avoids processed instant rice. This Mexican-style rice is a favorite: bright, fresh, and flavorful without a lot of added fat. With cilantro, scallions and tomatoes, ordinary rice becomes a lively side that pairs beautifully with chicken, shrimp or grilled vegetables.

TIP

Every time I make brown rice I cook the whole bag and freeze most of it in smaller portions. Each week I just defrost a bag and have perfect rice ready — no instant rice required.

I love the restaurant version of Mexican rice, but often it’s cooked in a lot of oil or butter. This recipe keeps the same savory-slightly-tangy profile using healthier oils and plenty of fresh aromatics. Think of it as a cleaner take on classic arroz — rice in Spanish — that still feels indulgent and bright.

The Technique

Because I keep cooked rice in the freezer, this dish comes together quickly. I often stand at the stove tasting a spoonful until it’s just right. The method is straightforward and built around simple ingredients and a short sauté to layer flavor.

Start by dicing one large onion and one shallot. Heat a tablespoon of coconut, avocado or olive oil in a deep 5-quart pot. Add the onion and shallot over medium heat, cover and sweat them gently — you want them softened, not caramelized.

While the onions soften, mince several garlic cloves, slice scallions and roughly chop a handful of cilantro. Open a can of diced tomatoes with chiles to add brightness and mild heat. I also use Goya Sazon Tomato and Cilantro seasoning for a concentrated tomato-cilantro flavor — many cooks rely on it as a handy shortcut.

Toss the cooked rice with the softened onions and oil, then add the scallions, garlic, cilantro, tomatoes and seasoning packets. If your rice is fresh from the freezer, defrost it first and break up any clumps before adding.

If you’re using already-cooked rice, add about 1 cup of water to help distribute flavors and loosen the mixture; simmer until the water evaporates and the vegetables are tender. If you begin with uncooked rice, add the appropriate amount of water or low-sodium chicken broth, bring to a boil, then reduce heat and simmer covered for 20–25 minutes until the rice is tender.

For a reliable method to cook rice from scratch I use a classic, foolproof technique I learned from a trusted source — cook rice with the proper water ratio, bring to a boil, then simmer covered until tender.

Once the rice is heated through and the flavors have melded, taste and adjust salt and pepper. Finish with a generous sprinkle of fresh scallions and cilantro for color and brightness.

This rice is a perfect companion to grilled or roasted proteins. I recently served it with baked tequila-lime chicken and a Mexican shrimp soup, and it was a big hit — everyone licked their plates.

Quick and Easy Restaurant Style Mexican Rice

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mila Furman
• Total Time: 25 minutes
• Yield: 6 1x