Restaurant-Style Mexican Rice
Perfectly toasted long-grain rice simmered in a tomato-chicken broth with sofrito until every grain is fluffy and deeply flavored.
🛒 Ingredients
- 2 cups long-grain white rice
- 3 tbsp vegetable oil
- 1/2 white onion, finely diced
- 3 cloves garlic, minced
- 3 Roma tomatoes, blended
- 2.5 cups chicken broth
- 1 tsp cumin
- 1 serrano pepper, whole
- 1/2 cup frozen peas
- salt to taste
- cilantro to garnish
👨🍳 Method
- 1
Heat oil in a heavy pot over medium-high. Add dry rice and toast, stirring constantly, until golden brown, about 5 minutes.
- 2
Add onion and garlic, cook 2 more minutes.
- 3
Pour in blended tomatoes and cook until liquid is absorbed, 3 minutes.
- 4
Add broth, cumin, serrano, and salt. Bring to boil.
- 5
Reduce to lowest heat, cover tightly, cook 18 minutes.
- 6
Remove lid, add peas, re-cover and rest 5 minutes off heat.
- 7
Fluff with a fork, remove serrano, garnish with cilantro.
💡 Chef's Tips
- →Toasting the dry rice is the most important step — it prevents mushiness.
- →Leave the serrano whole for gentle heat that won't make it spicy.
- →Never lift the lid while cooking — steam is doing the work.
More Mexican Recipes
Spicy Mango Fish Tacos
Crispy beer-battered fish with fresh mango salsa, pickled red onions, and a smoky chipotle crema. A fiesta in every bite.
Green Enchiladas Verdes
Soft corn tortillas stuffed with shredded chicken, smothered in tangy roasted tomatillo sauce, and topped with crumbled cotija and Mexican crema.
Carne Asada Street Tacos
Juicy grilled skirt steak with a citrus-garlic marinade, served on warm double corn tortillas with white onion, cilantro, and salsa verde.