Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Mexican Rice (Restaurant-Style, Fluffy & Flavorful!)

Sarah Smith
Nov 5, 2025
3 min read

Updated: Dec 24, 2025

A white bowl of orange rice garnished with cilantro and lime sits on a wooden table, with tacos and salsa in the background. Rustic mood.

No Mexican meal is complete without a side of warm, fluffy Mexican Rice — lightly toasted, perfectly seasoned, and bursting with authentic flavor. This recipe brings that restaurant-style taste home with simple pantry ingredients and a touch of cozy comfort.

It’s the perfect companion for your favorite Mexican dishes — from tacos and burritos to enchiladas and fajitas. Every bite soaks up flavor from tomato, garlic, and spice, making it the side you’ll serve again and again.

Recipe Card

Prep Time: 10 minutes Cook Time: 25 minutes Servings: 4–6

Ingredients

2 tbsp vegetable oil
1 cup long-grain white rice
2 cloves garlic, minced
½ small onion, finely chopped
1 ¾ cups chicken broth (or vegetable broth)
½ cup tomato sauce (or 2 tbsp tomato paste + ½ cup water)
½ tsp salt
½ tsp cumin
¼ tsp chili powder
⅓ cup frozen peas and carrots (optional)
Fresh cilantro or lime wedges, for garnish

Instructions

Toast the Rice: In a medium skillet or saucepan, heat oil over medium heat. Add rice and stir constantly until golden brown — about 4–5 minutes.
Add Aromatics: Stir in garlic and onion; cook 1–2 minutes until fragrant.
Add Seasonings & Liquids: Pour in broth, tomato sauce, salt, cumin, and chili powder. Stir to combine.
Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer 18–20 minutes, or until liquid is absorbed and the rice is tender.
Finish & Fluff: Remove from heat, cover for 5 minutes, then fluff with a fork. Stir in peas and carrots if using.
Garnish & Serve: Top with chopped cilantro or a squeeze of lime juice before serving.

Serving Suggestions

Pair it with Street Tacos for the ultimate weeknight dinner.
Serve alongside Mexican Enchiladas or Beef Burritos for a full fiesta.
Add a scoop to Taco Casserole or enjoy with Chicken Fajitas for a comforting, hearty meal.

Tips for Perfect Mexican Rice

Toast the rice until lightly golden before adding liquids — it keeps it fluffy, not sticky.
Don’t lift the lid while simmering — steam is key to perfect texture.
For a little heat, stir in diced jalapeños or a pinch of cayenne.
Double the recipe and freeze leftovers in small containers for easy sides later.

FAQ

Q: Why does my Mexican rice turn out mushy? Too much liquid or over-stirring can cause mushiness. Sauté your rice first and measure the broth carefully.

Q: Can I make this with brown rice? Yes — increase liquid and cook time. Brown rice usually needs 45–50 minutes to become tender.

Q: Can I add vegetables? Absolutely. Peas, carrots, corn, and diced tomatoes are all delicious additions.

Q: What’s the secret to authentic flavor? Toasting the rice in oil and using a blend of tomato sauce, garlic, onion, and broth gives classic flavor.

Q: How do I keep leftovers fluffy? Let the rice cool uncovered to release steam, then refrigerate. Reheat with a splash of broth.

Final Thoughts

Mexican Rice is a simple, flavorful side dish that brings warmth and comfort to any meal. With fluffy rice, savory tomato flavor, and just the right blend of spices, it pairs perfectly with tacos, enchiladas, grilled meats, or weeknight dinners. Easy to make and always reliable, this rice is great for feeding a crowd or meal-prepping ahead of time. If you’re looking for a classic, versatile side that delivers big flavor with minimal effort, Mexican Rice is a recipe you’ll turn to again and again.