Mexican Restaurant Style Rice

I remember being in a restaurant in Los Angeles many years ago and having the BEST rice of my life! These days, I am surrounded by rice, my kids love rice, i’ve been living in Hong Kong for 16 years. Rice is everywhere! However, my favourite rice I had ever tasted came out of some restaurant somewhere in LA and to this day I have never forgotten it. I have always wanted to get it on my plate again. Finally, I did. This Mexican Style Rice is a staple in our home when we have Mexican nights. It always makes an appearance on the table along with my either my Lettuce Wrapped Mexican Fish Tacos, or Mexican Slow Cooker Pulled Chicken, and all of the fixings, Guacamole, Pico de Gallo, Refried Beans, Cashew Sour Cream and if you drink Mojitos, hey do you! 😉

Mexican Restaurant Style Rice mise en place/ food prep
Deconstructed Mexican plate with all the goodies mentioned above!

Mexican Restaurant Style Rice

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Recipe by Priscilla Soligo Course: Mains, Uncategorized


Prep time


Cook Time




  • 840g 3½ Cups Vegetable Broth, divided (see directions)

  • 420g 2¼ Cups Rice (I use basmati), or use whatever style rice you prefer

  • 60g ¼ Cup Olive Oil, or Avocado Oil

  • 60g ¼ Small White Onion

  • 40g 2 Tbsps Concentrated Tomato Paste

  • 12 2 Large Garlic Cloves

  • 10 1 Tbsp Smoked Paprika

  • 5g 1 tsp Unrefined Salt


  • In a blender, blend tomato paste, onion and garlic with ½ cup of broth until smooth. Set aside.
  • On the stove on medium heat, in a medium heavy bottomed saucepan, heat up the oil. Add in the rice and cook, stirring constantly, until golden brown with a fragrant toasty aroma for approx. 5 minutes.
  • Add tomato paste mixture to the pan and cook, stirring constantly for 1 minute.

  • Add in remaining broth, smoked paprika and salt. Bring to a boil. 

  • Once boiling, cover, turn heat down to lowest possible setting and simmer for 20 minutes. Do not lift the lid!
  • When 20 minutes is up, turn heat off and lift the lid to release excess steam. Let it rest for 10 more minutes. After 10 minutes, fluff rice with a fork and serve warm.


  • Storage: Mexican style rice stores well in a glass airtight sealed container in the refrigerator for up to 10 days. For best results warm back up by steaming the rice on the stove.

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