Easy Restaurant Mexican Rice
When my best friend and I need some quality time together, it’s easy. We usually send a text or a goofy Snap saying, “El Jimador?”. The local Mexican restaurant has become our go-to place and our food order pretty predictable: fill up on a basket full of chips and salsa, a couple margaritas a piece, and then the house burrito platter which includes steak burritos, refried beans, and of course a helping of Mexican rice. Because of that, I really don’t think a full fiesta feast or taco bar would be complete without this recipe for Easy Restaurant Mexican Rice. 
One of the best things about making Mexican rice at home, is that most of the ingredients are already in your pantry.
Made in one pan and less than 30 minutes, it’s a quick side dish that comes together with little effort with maximum flavor.
It’s a great recipe to keep in your arsenal to quickly whip up whenever your family gets a craving for burritos, enchiladas, quesadillas, or tacos. Like these Slow Cooker Beef Street Tacos.
Easy Restaurant Mexican Rice
Ingredients
- 2 Tbsp Oil
- 1 cup Long Grain Rice
- 1/3 cup Diced Onion
- 1 can Low-Sodium Chicken Broth
- 8 oz Tomato Sauce
- 4 slices Jarred Pickled Jalapeno, diced
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
Instructions
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In a dutch oven, heat oil over medium-high heat. Add rice and fry, stirring continuously, until rice turns light golden brown.
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Stir in onion, and cook for 3 minutes or until translucent.
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Pour in chicken broth, tomato sauce, jalapenos, garlic powder, and salt.
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Reduce heat and cover pan. Cook for 15-20 minutes, stirring occasionally, until liquid has been absorbed.
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