Mexican Rice
Gluten Free,  Mexican/Latin,  Recipes,  Salads & Side Dishes

Mexican Rice {Restaurant Style}

Mexican Rice

We just love sizzling Steak Fajitas served with all those delicious toppings.  And nothing goes better with them than a side of Mexican Rice.  I have read at least a dozen recipes for both Spanish and Mexican Rice in an attempt to find one as close to what we get from our favorite Cantina.  I had no idea there was a difference between them, but from what I can tell while they both have tomatoes, Mexican rice also has onion and peppers, and is seasoned with cumin.  Where Spanish rice uses saffron to get it’s orange-red color.

Mexican Rice

I settled on the recipe below, well because for the final Step of the Instructions he says…”You’ll love this rice! Money back guarantee.”  He also edited the recipe three times and I’m all about tweaking.  And he’s kind of a cool guy….this Pot Scrubber.

As I sit here this morning, editing pictures from last night’s Mexican Dinner, I am eating leftover Mexican Rice for breakfast.  And loving it.  I followed his instructions to a T and the rice was perfect and still is the next day.  There is so much flavor, yet oddly there are no spices in this dish…just beautiful fresh ingredients, playing nicely together.

Mexican Rice
Mexican Rice
Mexican Rice
Mexican Rice

Mexican Rice

Pot Scrubber
5 from 1 vote
Course Side Dish
Cuisine Mexican


  • 12 ounces fresh tomatoes very ripe and cored
  • 1 medium onion cut into chunks
  • 3 medium jalapenos seeds removed minced
  • 2 cups long grain rice
  • 1/3 cup canola oil
  • 4 garlic cloves minced
  • 2 cups chicken broth
  • 1 Tbl. tomato paste
  • 1 1/2 tsp. salt
  • 1/2 cup fresh cilantro
  • 1 lime


  • Adjust oven rack to middle position and preheat to 350 degrees.
  • Process tomato and onion in a food processor or blender until pureed and completely smooth. Reserve exactly two cups of mixture, discard the rest.
  • Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside with minced garlic. Mince remaining jalapeno. Set aside.
  • Place rice in a fine mesh strainer and rinse under cold running water until water run clear – about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  • Heat oil over medium heat in a heavy bottomed oven-safe dutch oven with tight fitting lid. Drop a few rice grains in and if they sizzle then it’s ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
  • Add garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, 1-2 minutes.
  • Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  • Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
  • Stir in cilantro, minced jalapeno to taste, and serve with lime wedges.
  • Do not skip any steps.
  • You’ll love this rice! Money back guarantee.


If you can’t find nice ripe tomatoes, use canned before using hard unripened tomatoes. Just be sure to only use two cups of the pureed tomato onion mixture.
Rice can be made ahead and reheats well. Also freezes well.


  • Gary walker

    5 stars
    Wow! I just saw this recipe on your wonderful blog! Thanks for the endorsement!
    I am Gary AKA Pot Scrubber. Glad you shared it. I got it from someone who got from their hair dresser who got it from their second cousin and who knows where she got it.
    Recipes are meant to be shared. Thumbs up for giving me proper credit but the origin of the recipe is uncertain. I stole it from God knows where but I wanted everyone to have it. LOL

    • libby

      Hi Gary!! I’m so glad you found me, I love a recipe that gets around haha and I adore this one. Hope you’re doing well Pot Scrubber.

      • Pat

        Just saw this recipe on another site but had some questions and then I found you and Gary AKA Pot Scrubber. Want to try this Saturday and may need to reheat it…how can I reheat it in the 12′ Dutch oven I will be cooking it in without burning the bottom or should I just take it out, put in a Pyrex container and microwave it? Also, I will be using canned tomatoes, so to get two cups (with onions) do I add the sauce that comes with the tomatoes? Thanks.

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