Ever wished you could recreate your own version of authentic Mexican rice in your own home kitchen? After testing different flavors and spices, we’ve found the perfect Restaurant Style Mexican Rice. Onion, garlic, fire-roasted tomatoes, and spices blend together to make a version of Mexican rice that can rival any restaurant’s. Have no fear, it’s SkinnyMs. style, so no extra oil or frying involved.
You can serve it as an awesome side for your Mexican-inspired meal, or add it to your burritos, enchiladas, or tacos! No matter how you serve it, you’ll enjoy out-to-eat flavors without having to leave your home.
Yields: 6 cups | Serving Size: 1 cup | Calories: 190 | Total Fat: 6g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 13mg | Sodium: 322mg | Carbohydrates: 30g | Fiber: 2g | Sugar: 3g | Protein: 5g | SmartPoints (Freestyle): 6
- 2 tablespoons butter, (I used Ghee)
- 1 cup (dry) long-grain brown rice (I like Uncle Ben’s Long-Grain)
- ½ cup diced sweet onion
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon kosher or sea salt, more or less to taste
- ½ cup diced fire roasted tomatoes with liquid
- 2 tablespoons diced green chiles with liquid (canned is best for this recipe)
- 1 tablespoon tomato paste
- 2 cups chicken broth, fat-free
- In a large pot over medium heat add rice and cook 5 minutes. Add onion and cook until onion is tender, about 3-4 minutes. Add garlic and cook 1 additional minute.
- Add the remaining ingredients, bring to a boil. Reduce heat to a low-boil, cover and simmer until rice is tender and most of the liquid is absorbed, about 20 minutes.
- Note, some long grain rice takes longer than others to cook. Uncle Ben's takes about 20 minutes.
- Fluff with a fork and serve.
- If desired, garnish with chopped cilantro.
How did this recipe stack up to your favorite Mexican restaurant? Let us know in the comment section below.