Mexican Rice

“The original name from Let’s Dish Recipes was ‘Copycat Restaurant Style Mexican Rice’. It was a bit spicier than the standard restaurant rice that I am use to, but now after a couple of adjustments, it is just right. Feel free to spice it back up a bit if you’d like though with a bit of cayenne pepper.” – April Ferre

Mexican Rice

Course: Side Dishes – Rice & Beans
Cuisine: Mexican


  • 2 Tablespoons Butter
  • 1 Cup Uncooked White Rice
  • 4 to 5 Cloves Garlic Minced
  • 1/2 Teaspoon Cumin
  • 1/4 Teaspoon Chili Powder
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1 Onion Chopped
  • 1/4 Cup Tomato Sauce
  • 1 3/4 Cup Chicken Broth
  • 2 Tablespoons Cilantro Chopped


  • Melt butter in a medium saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, salt and pepper and cook a few minutes more.
  • Stir in onions and cook until tender. Stir in chicken broth and tomato sauce and bring to a boil. Caution: rice is very hot, addition of chicken broth will react violently.
  • Reduce heat to low. Cover and simmer for 20 to 25 minutes or until rice is tender. Fluff with fork and stir in cilantro.

2019 Recipe – April Ferre – Adapted from Let’s Dish Recipes, updated 2021.