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Restaurant Style Mexican Rice (4 of 4)

Quick and Easy Restaurant Style Mexican Rice

  • Author: Mila Furman
  • Total Time: 25 minutes
  • Yield: 6 1x


Learn how to make quick and easy Restaurant Style Mexican Rice the healthy way! It tastes just like the restaurant but is made in half the time and with half the fat!


  • 4 cups cooked brown rice
  • 1 tbsp coconut or avocado oil
  • 1 large onion (diced)
  • 1 shallot (diced)
  • 6 cloves of garlic (minced)
  • 1 can of diced tomatoes with chilies
  • 5 scallions (sliced)
  • 1 handful of cilantro
  • 2 seasoning packets of Goya Sazon Tomato and Cilantro
  • salt and pepper


  1. Chop one large onion and a shallot.
  2. Next, heat up a tablespoon of coconut oil or avocado oil in a deep pot. A 5 quart pot will do you just fine. (You can certainly use olive oil or butter. But avocado oil and coconut oil are all I use to cook with now, with the exception of the occasional tablespoon of butter πŸ™‚ )
  3. Add in your onions and shallots over medium heat and cover. You want to sweat them, not caramelize them.
  4. While that’s cooking up, chop up some garlic, scallions and cilantro. You are also going to want to pop open a can of diced tomatoes with chilies.
  5. And then there is my secret ingredient. See that little yellow packet of goodness over there? It Goya Sazon Cilantro and Tomato seasoning. That’s my secret. And after working with a number of Mexican women…they too have informed me it’s their secret. It’s good stuff guys. Good stuff.
  6. Toss the rice with the onions and the oil and add add in your scallions, garlic, cilantro, tomatoes and seasoning packets.
  7. Now let’s add our defrosted rice that has already been cooked. Or perhaps you had some rice sitting in your fridge from Chinese takeout earlier that week and you were not sure what to do with it. If you are using uncooked rice…now is also the time to add it.
  8. If your rice is cooked, simply toss it together with the veggies and add in about 1 cup of water to get the flavors distributed a bit. Simmer until all water is evaporated. and veggies are soft and tender.
  9. And that’s it! Taste for seasoning.
  10. If your rice is uncooked. Cover with appropriate amount of water or chicken broth and let it cook according to directions. Usually bring it to a boil and allow to simmer for 20-25 minutes covered.
  11. Feel free to sprinkle with more scallions and cilantro. I cannot get enough of the stuff.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Cuisine: Mexican
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