Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Restaurant Style Mexican Rice Recipe
    Lost? Site Map

    Restaurant Style Mexican Rice

    Restaurant Style Mexican Rice. Photo by TeresaS

    1/1 Photo of Restaurant Style Mexican Rice

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    GiddyUpGo's Note:

    I love the Mexican rice I get in restaurants but could never find a recipe that came close to it ... until now!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat olive oil in a large skillet over medium heat. Add the rice and stir until all the rice is lightly coated with the oil. Watch the rice carefully -- let it brown but do not burn (it should not turn dark brown or black). When the rice is almost all brown, add the garlic and saute for a few minutes.
    2. 2
      Add the chicken stock and the remaining ingredients. Stir and cover, then reduce heat to medium-low. Let cook for 20 minutes, then check for doneness. If necessary, let cook for up to another 5 or 10 minutes. IMPORTANT: Do not lift the lid while the rice is cooking!
    3. 3
      When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.

    Browse Our Top Pasta, Rice and Grains Recipes

    Ratings & Reviews:

    • on January 18, 2010


      This is a 5 star recipe, but I gave it 4 stars only because after exactly 20 minutes, some of the rice had burned on the bottom of my pan. It might have been my stove's fault, or my fault for not knowing the difference between medium and medium-low heat.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2008


      Very flavorful. I had to use chopped pickled jalapeno peppers because I didn't have fresh. Next time I may cut the cumin down to 1/2 teaspoon, but only because my husband doesn't like a strong cumin taste. Thanks for sharing this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2008


      perfect. Better than restaurants.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Restaurant Style Mexican Rice

    Serving Size: 1 (145 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 172.5
    Calories from Fat 31
    Total Fat 3.5 g
    Saturated Fat 0.6 g
    Cholesterol 2.4 mg
    Sodium 171.1 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 0.9 g
    Sugars 2.4 g
    Protein 4.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes