Restaurant Style Mexican Rice

I love the rice at Mexican restaurants. I found a recipe on All Recipes years ago that I still use today. I always double it, then freeze half for later. Pro tip- once you cool the rice (do this fast on a sheet pan so bacteria don’t grow) I put it in a gallon-size Ziploc, make it flat, and pop it into the freezer. It doesn’t take up much space this way and it will defrost quickly when you’re ready for it.

Mexican Restaurant-Style Rice

Ingredients

3 tbsp avocado oil

1 C uncooked long-grain rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 C chopped onion

1/2 C tomato sauce

2 C Chicken Stock

Method

Heat oil in a large saucepan over medium heat

Add rice, and cook, stirring constantly until rice is puffed and golden

While the rice is cooking add the garlic salt & cumin

Add the chopped onions and cook until translucent

Add tomato sauce & chicken stock and bring to a boil

Reduce heat to a simmer, cover, and cook for about 20 minutes until all liquid has evaporated.

Fluff with a fork

Stretch a kitchen towel over the top of the saucepan and replace the lid. This helps to pull more moisture out of the rice.

I often use my Instant Pot for this. I follow the directions above, except, I add the chicken stock first, and try to “float” the tomato sauce on top. Do not stir in the tomato sauce otherwise, you may get a burn warning. Use the rice setting and natural release. Once the pressure has been released, stir to combine.