FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
mexican restaurant rice recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This fluffy Mexican restaurant-style rice features a deep, smoky flavor from roasted poblano peppers and chipotle in adobo. It’s a flavorful and versatile side dish perfect for family dinners or meal prep.
Ingredients
- 1.5 cups long-grain white rice, rinsed
- 3 tablespoons vegetable oil
- 1 medium white onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon pureed chipotle in adobo sauce
- 2 large poblano peppers, roasted and cut into ribbons
- 2 cups low-sodium vegetable broth
- 1 teaspoon kosher salt
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 medium lime, cut into wedges (for serving)
Instructions
- Roast Poblano Peppers: Roast poblanos over a gas flame or broiler until charred. Steam in a covered bowl for 10-15 minutes to loosen skin. Peel skin, remove seeds/stems, and cut into ribbons. Reserve 1/4 for garnish and set aside the rest.
- Toast Rice: Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Add rinsed and drained rice. Cook, stirring, for 5-7 minutes until grains are toasted and lightly golden.
- Sauté Aromatics: Reduce heat to medium. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- Bloom Tomato and Chipotle: Stir in tomato paste and pureed chipotle in adobo. Cook, stirring constantly, for 1-2 minutes until flavors meld.
- Simmer Rice: Add vegetable broth and salt. Stir, bring to a simmer, then reduce heat to low. Cover tightly and cook for 18-20 minutes, or until liquid is absorbed and rice is tender.
- Rest and Fluff: Remove from heat and rest, covered, for 5-10 minutes. Uncover and gently fluff the rice with a fork.
- Fold and Garnish: Gently fold in the roasted poblano ribbons. Serve topped with the reserved ribbons and fresh cilantro, alongside lime wedges.
Notes
To achieve a fluffy, non-gummy texture, ensure you thoroughly rinse the rice to remove excess starch. Do not lift the lid during the 18-20 minute cook time, and allow for the 5-10 minute resting period after cooking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Mexican, Rice, Poblano, Chipotle, Side Dish, Vegetarian, Spicy, Restaurant Style, Fluffy Rice, Stovetop
