Mexican Rice

Restaurant-style Mexican rice can easily be made right at home, and it tastes a million times better too!

Growing up in a very traditional Korean household, we had fried rice for dinner at least once a week. It was my mom’s go-to clean-out-the-fridge meal, especially on those busy nights where she was too tired to cook. Now I love fried rice just as much as the next person, but I realized it was time to change it up with this restaurant-style Mexican rice.

This Mexican rice comes together so easily and quickly in a single pot, which makes for an easy clean-up. You can also throw in your favorite veggies but I kept it simple with onion, corn kernels, peas and carrots. From there, the rice is simmered in tomato sauce and chicken broth, along with some cumin and chili powder for that extra kick of flavor.

You can serve as is or alongside some tacos or enchiladas. We loved it as a main dish, digging our way in with tortilla chips. Either way, we loved the change from our usual Asian-style fried rice and have made this at least 3 times this week!