It’s no secret that I like food – more specifically GOOD food. I admit it; I am a self-professed foodie. I am that girl that takes pictures of her food and labors over what to order at a restaurant because SO MANY THINGS SOUND DELICIOUS! That being said, when my husband and I can’t agree on where to go for dinner, an easy compromise for us is the Mexican restaurant down the street. Not only is their food to. die. for., but even picky eaters can usually find something on the menu they like.
Some nights though, going out is the last thing I want to do. Instead, I much prefer to put on my PJs, make myself a margarita, and cook at home. Everyone has their likes and dislikes when it comes to Mexican food and most of it is easy enough to make at home, but one thing I always miss about the Mexican restaurant experience is the rice. Those delicious little potato and carrot nuggets… YUM. Little taste bombs of deliciousness. This rice is restaurant-caliber and is EASY; even self-professed “bad” cooks can make it in the comfort of their own home (I’m talking to you Sue!).
Note: This is a recipe I’ve made a million times over the years. Feel free to tweak the flavor profile. My husband and I love spicy food, so I usually put in a pinch of cayenne. For those of you with more mild taste buds, have no fear – the cayenne is optional!
Heat olive oil in a skillet over medium-high heat. Add rice and cook, stirring occasionally, for 3 or 4 minutes, until golden brown. Reduce heat to medium and add the onion, carrot, potato, and garlic. Season with taco seasoning, salt, and cayenne to taste. Cook and stir for about 4 minutes, until onion, carrot, potato, and garlic mixture begins to soften. Next, add the tomato sauce to the skillet and cook for 2 minutes. Slowly stir in the chicken stock. Return heat to medium-high and bring to a boil. When mixture reaches a boil, reduce heat to low, place a lid on the skillet, and allow mixture to simmer for 25 minutes. At this point, all liquid should be absorbed. Remove skillet from heat and allow to sit for 5 minutes, covered. Finally, remove cover and fluff rice with a fork. An optional (but delicious) addition - garnish with fresh cilantro. Serve immediately.Restaurant-Style Mexican Rice
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