Wednesday, January 15, 2020

Restaurant-Style Mexican Rice (With VIDEO)

Restaurant-Style Mexican Rice is a simple recipe that is exploding with flavor! With a rich tomato base and just the right amount of jalapeños, tomatoes and corn it's the best Mexican Rice ever!

We love Mexican food, and quite often when we dine out it is at a Mexican restaurant. The rice is always so amazing, so we had to create our own version to enjoy at home!

The whole family goes crazy over this recipe. I eat it right out of the pan—you have to taste test, right? But I was busted when they walked in while I was happy dancing over the pan.

Honestly, I would be fine with eating this as my entire dinner, but the responsible adult in me kicks in . . . well, at least when my daughter is around.

It is great on its own or with chicken or steak stirred in. We also love it on burritos and I even eat it with my eggs in the morning. How versatile is that?

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Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

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Helpful Tips to make Restaurant-Style Mexican Rice:

  • Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

What you will need to make Restaurant-Style Mexican Rice:

  • 10 " Large SkilletI have had this pan since 2006. It is my go-to large skillet. It heats evenly and quickly. The stainless steel cleans up beautifully with a little baking soda so they still look brand new.


With love from our simple kitchen to yours. 

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Check out more of our favorite side dish recipes: 

Best Ever Oven Roasted Corn   
Roasted Vegetable Penne Pasta
Best Ever Broccoli Salad  

See how easy this Restaurant-Style Mexican Rice is to make. Watch the video!!!

Yield: 8

Restaurant-Style Mexican Rice

Restaurant-Style Mexican Rice is a simple recipe that is exploding with flavor! With a rich tomato base and just the right amount of jalapeños, tomatoes and corn it's the best Mexican Rice ever!
prep time: 15 minscook time: 15 minstotal time: 30 mins


  • 3 tablespoons extra virgin olive oil
  • 1/2 medium white onion, diced
  • 1–3 jalapeño peppers, seeded and minced
  • 3 cloves garlic, minced
  • 2 cups long-grain jasmine rice
  • 2 cups reduced sodium chicken stock
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 8 ounces tomato sauce
  • 1 cup corn (frozen, fresh or canned and drained)
  • 2 tablespoons Mexican Seasoning Blend (recipe below)
  • 1 teaspoon kosher salt
  • Chopped fresh cilantro
Mexican Seasoning Blend
  • 4 tablespoons New Mexico chile powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon cayenne pepper


  1. Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
  2. Add the garlic and stir. Continue cooking for 30 seconds.
  3. Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
  4. Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
  5. Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
  6. Remove from the heat and sprinkle with the cilantro.
Mexican Seasoning Blend
  1. Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.
  2. For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, most likely so has the flavor. Time to buy fresh ones.


  1. Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

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  1. Ohh thank you for this recipee. Just wrote down all the ingredients to buy. This dish is for this week. Wish I could eat it today.... But I have to wait. Looks delicious and be sure it is....

    1. Holli@TheSlowRoastedItalianJanuary 14, 2018 at 7:08 AM

      Enjoy and let us know how it goes!

  2. 10" skillet? I don't have one like straight sided the picture and you also mention to 'cover the pot' later. An awful lot of ingredients for the pan I have. Did you transfer at any time?

    1. No. Perhaps you should use a 12" skillet or a stock pot to make sure you can fit everything. Enjoy and let us know how it goes.

  3. I just mentioned earlier today to my husband that i am going to look up a recipe for Spanish rice. My finicky printer won't print this so I am hand copying it.

    1. Holli@TheSlowRoastedItalianJanuary 20, 2018 at 7:02 AM

      Enjoy Karen! Let us know how it goes!

  4. I have a green New Mexico chili powder. Would that work in your Mexican seasoning blend?

  5. Great addition to quesadilla night!!

  6. I’ve made this dish before and even though the rice didn’t cook all the way through I could still taste the tastiness...trying again and cooking the rice a little before hand this time hopefully it comes out good

  7. Great recipe, only I had to add 2extra cups of broth to fully cook the rice. Will make again :)


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