How to Make the Best Mexican Rice ~ Restaurant Style

All the flavor of Mexican rice and a lot less work! How to Make the Best Mexican Rice ~ Restaurant Style calls for just three ingredients!

Course Breakfast, Main Course, Side Dish

Cuisine American, Mexican

Keyword easy, mexican, restaurant-style, rice

Budget Cheap

Prep Time 1

Cook Time 20

Servings

Calories 203kcal

Rice cooker / rice maker / rice steamer I like the large Aroma rice cooker and Zojirushi 3 cup rice cooker.
Measuring cup
Large skillet. for stovetop cooking.
Small skillet for browning the rice

Heat a medium heavy bottomed pot over medium-high heat. Add the vegetable oil.
When the oil is hot, add the uncooked rice. Stir until the rice becomes lightly golden brown.
Turn the heat down to low and add the tomato bouillon to the rice. Stir to mix well. Add the hot water to the pot and stir well. (If using optional onion add it now.)
Cover and cook over low heat until the water is all evaporated and the rice is cooked through. About 16-20 minutes. You still want a little body to the nice, not mushy.
Remove from the heat and let sit for 5-7 minutes uncovered. Fluff with a fork before serving.
For crispy rice, add a tablespoon of butter to a non-stick pan, and sauté the cooked rice until a crispy crust forms. Don't stir too much while getting it crispy.