Restaurant Style Mexican Rice: How It’s Done

• Start by gathering all your ingredients. Dice the sweet onion, mince the garlic, and set your canned tomatoes and green chiles aside.
• In a large skillet or saucepan, melt 2 tablespoons of ghee over medium heat. Once melted, add the diced sweet onion and sauté for about 3-4 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
• Add 1 cup of long-grain brown rice to the skillet. Stir the rice into the onion and garlic mixture, allowing it to toast for about 2-3 minutes. This step enhances the flavor of the rice, giving it a nice nutty aroma.
• Sprinkle in 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt (adjust to taste). Stir well to coat the rice and integrate the spices into the mixture.
• Add 1/2 cup of diced fire-roasted tomatoes, 2 tablespoons of diced green chiles, and 1 tablespoon of tomato paste to the skillet. Pour in 2 cups of chicken broth and stir everything together.
• Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet with a lid. Let the rice simmer for about 45-50 minutes or until the rice is tender and has absorbed all the liquid.
• Once the rice is cooked, remove the skillet from heat. Let it sit for about 5 minutes before removing the lid. Fluff the rice with a fork to separate the grains. Serve warm alongside your favorite Mexican dishes or as a delicious standalone side.