Restaurant-Style Mexican Rice

Easy to make and full of flavor! This Spanish rice is the perfect complementary side to any Taco Tuesday dinner.


3 Tbsp olive oil
1/2 medium onion, chopped
2 cups basmati rice, well rinsed and drained
3 garlic cloves, minced
1-3 jalapeno peppers, seeded, deveined, minced
2-3/4 cups low sodium chicken broth
8 oz tomato sauce
14 oz fire-roasted tomatoes, well drained
2 tsp (or 2 chopped cubes) tomato bouillon with chicken flavor
3 Tbsp mild chopped green chiles
1/2 tsp EACH ground cumin, chili powder, dried oregano
1/4 tsp EACH ground coriander, smoked paprika, salt

Lime juice


  1. Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds. 
  2. Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. 
  3. Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
  4. Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.


8-10 servings


Carlsbad Cravings

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