Mexican Rice (Restaurant Style)

This restaurant style Mexican rice is so easy to make. It's a common side dish that goes so well with all your favorite Mexican dishes. The rice is tender, fluffy, and so delicious.

📝 Ingredients

• Olive oil (for pan)
• 1 medium yellow onion, small-diced
• 4 cloves garlic, minced
• 2 cups long grain rice (uncooked)
• 2 roma tomatoes (seeds removed and small diced)
• 1 1/2 tablespoons tomato paste
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 3 1/4 cups chicken broth
• Cilantro and lime wedges (for garnish)

👨‍🍳 Instructions

1. 1In a large deep skillet or pot, heat a few drizzles of olive oil over medium heat. Sauté the diced onions for 5 minutes, stirring occasionally, until softened. Add the minced garlic for another 1 minute until fragrant.
2. 2Then, add the uncooked rice and stir until the grains are coated with the oil and aromatics for about 2 to 3 minutes, or until it smells a bit nutty. This process is called “toasting the rice,” and adds flavor and will also help the rice grains stay separated while it cooks later.
3. 3Stir in the fresh diced tomatoes, tomato paste, cumin, oregano, salt, and ground black pepper until combined.
4. 4Add the chicken broth and bring to a boil. Season with more salt and pepper if needed. Then, reduce to a simmer over low heat, and cover with the lid tightly. Cook for 20 minutes or until the rice is tender and the liquid is fully absorbed. Tip: Try not to remove the lid until the cook time is up, otherwise the steam will escape, which can affect texture and cook time.
5. 5Once ready, fluff with a fork to help further separate the grains and to release any excess steam. Serve with cilantro garnish and lime wedges on the side. Enjoy!