Homemade Restaurant Style Mexican Rice

 When my family goes out to our favorite local Mexican restaurant the only thing I love more than the queso is the Mexican Rice.  There's just something about it.  The flavor, the light and fluffy texture.  I've tried to recreate this at home several times, but it never turns out right.  That is until now.  

Recently I was sharing with a friend (who just happens to me of Mexican heritage) about my struggle with this recipe and she graciously gave me her mother's recipe for Homemade Restaurant Style Mexican Rice.  It blew my mind how delicious it was.  BY FAR the BEST Mexican rice I have ever had, and she has given me permission to share with you.  This Homemade Restaurant Style Mexican Rice recipe will guide your taste buds through a balance of spices, texture and aroma that will transport your senses south of the border!  I'll also be haring a semi-homemade option that can achieve ALMOST the same great flavor, but isn't quite as time consuming.  I can't wait to share it with you so...

Let's Get Started!

WHAT YOU WILL NEED:

• 4 Roma Tomatoes
• 1 Onion, halved
• 4 Cloves of Garlic
• 1 Jalapeño, seeds removed
• 2 cups Long Grain Rice
• 2 cups Chicken Stock
• 1 cup Frozen Mixed Vegetables
• Cilantro
• 1 tsp Cumin
• Salt and Pepper, to taste 

THE SEMI HOMEMADE INGREDIENTS:

• 2 cups Long Grain Rice
• 2 cups Chicken Stock
• 1 (8 oz) can of Tomato Sauce
• 1 (4 oz) can of Mild Green Chilies
• 1 Tbsp Dried Minced Onions
• 1 Tbsp Garlic, minced
• 1 cup Frozen Mixed Vegetables
• Cilantro
• 1 tsp Cumin
• Salt and Pepper, to taste 

THE AUTHENTIC INGREDIENTS:

What sets this Mexican rice recipe a part from the rest is the fresh ingredients.  That bring loads of great flavor to the dish while keeping the over all feel light.  Though you can use some semi-homemade swaps, there is just nothing like making it from scratch.  I highly suggest you try it at least one.  

THE PERFECT TECHNIQUE:

Thing about great recipes is that you have to take your time and enjoy the steps that get you there.  You can't cut corners.  For example.  With this Homemade Restaurant Style Mexican Rice recipe it's important to wash the rice, to brown the rice, to create that homemade tomato base.  The love is in the details.  And yes, while making this from scratch can be time consuming, you can always make a double or even triple batch and freeze the leftovers.  

SOME SEMI HOMEMADE TIPS AND TRICKS:

While I stand by what I said about taking the time to make this Homemade Restaurant Style Mexican Rice from scratch, I completely sympathize with all you busy parents out there that want a great recipe, but don't have a lot of time.  So just for you, I came up with this semi homemade option.  Instead  of making the tomato base from scratch swap the fresh ingredients for canned tomato sauce, canned mild green chilies, minced garlic, and dried minced onion.  I'd be lying if I told you that this technique is a good as the original, but it IS pretty darn close. 

TOOLS FOR THE BEST RESULTS:

Obviously this Homemade Restaurant Style Mexican Rice recipe is best made on the stove, using a heavy bottom pot, you can make it in your Instant Pot or rice maker.  I'll include those options in the notes of the recipe card.  

HOW TO MAKE IT:

1. Place the tomatoes, onions, garlic, and jalepeño into a pot of water.  Bring to a simmer and cook for 15-20 minutes.  Remove from the water and place in a blender.  Blend until everything is smooth.  Sit to the side.
2. Wash your rice 3 times.  Though the water may be a little cloudy, you should be able to see the rice through it. 
3. Add oil to your pot.  Place over medium/high heat and allow to get hot.  Once hot add the rice.  Toast the rice, stirring frequently for about 5 minutes.  You want a golden brown color.  
4. Now add the tomato base, chicken broth, cumin, frozen vegetables, and cilantro stalks.  Cover and simmer for 12-13 minutes.  
5. When the rice has absorbed all the liquid and is fully cooked remove from heat and let stand for 5 minutes.  
6. Remove the cilantro, fluff with a fork, check for salt and pepper, make any adjustments you think it needs, and enjoy! 

INSTANT POT INSTRUCTIONS:

1. Place the tomatoes, onions, garlic, and jalepeño into a pot of water.  Bring to a simmer and cook for 15-20 minutes.  Remove from the water and place in a blender.  Blend until everything is smooth.  Sit to the side.
2. Wash your rice 3 times.  Though the water may be a little cloudy, you should be able to see the rice through it. 
3. Add oil to the insert.  Push the SAUTÉ button and allow it to get hot.  Once hot add the rice.  Toast the rice, stirring frequently for about 5 minutes.  You want a golden brown color.  
4. Now add the tomato base, chicken broth, cumin, frozen vegetables, and cilantro stalks.  Place the lid on the Instant Pot and turn the valve to SEALING.  Press the PRESSURE COOK button.  Set the timer for 5 minutes.  Let the Instant Pot come to pressure and go through the cooking time.  When the timer beeps do nothing.  Let it do a natural release for 10 minutes.  After 10 minutes release the remaining pressure.  
5. Remove the cilantro, fluff with a fork, check for salt and pepper, make any adjustments you think it needs, and enjoy! 

RICE COOKER:

1. Place the tomatoes, onions, garlic, and jalepeño into a pot of water.  Bring to a simmer and cook for 15-20 minutes.  Remove from the water and place in a blender.  Blend until everything is smooth.  Sit to the side.
2. Wash your rice 3 times.  Though the water may be a little cloudy, you should be able to see the rice through it. 
3. Add the rice, tomato base, chicken broth, cumin, frozen vegetables, and cilantro stalks to the insert of your rice cooker.  Press the "COOK" button and let it do its thing. 
4. Once the cooking time has finished remove the cilantro, fluff with a fork, check for salt and pepper, make any adjustments you think it needs, and enjoy! 

THE SEMI-HOMEMADE WAY:

1. Wash your rice 3 times.  Though the water may be a little cloudy, you should be able to see the rice through it. 
2. Add oil to your pot.  Place over medium/high heat and allow to get hot.  Once hot add the rice.  Toast the rice, stirring frequently for about 5 minutes.  You want a golden brown color.  
3. Now add the tomato sauce, green chiles, minced garlic, dried minced onions, chicken broth, cumin, frozen vegetables, and cilantro stalks.  Cover and simmer for 12-13 minutes.  
4. When the rice has absorbed all the liquid and is fully cooked remove from heat and let stand for 5 minutes.  
5. Remove the cilantro, fluff with a fork, check for salt and pepper, make any adjustments you think it needs, and enjoy! 

This Homemade Restaurant Style Mexican Rice recipe has been a real game changer in my home and if you follow these simple instructions, you'll soon be serving up mouthwatering Restaurant Style Mexican Rice that rivals your favorite dining spot. Embrace the flavors of Mexico in your own kitchen and treat yourself to a culinary journey that's sure to delight your senses.

Happy Eatin' Y'all!

~The Kitchen Wife~