Restaurant-Style Mexican Rice (Gluten-Free)

One of my favorite parts of a meal at a Mexican restaurant is the rice. This Easy Restaurant-Style Mexican Rice is full of bright, savory flavors and comes together quickly—so good you might swear you can hear mariachi music in the background.

The method is simple: sauté aromatics, toast the rice briefly, add seasoned liquids and simmer until tender. Stir in corn and finish with green onions and a sprinkle of cheese. Most of the cooking time is hands-off, and the whole dish is ready in about 30 minutes.

To ensure bold flavor, this version boosts the vegetables and uses stock instead of plain water. A squeeze of fresh lime brightens the dish, while cumin, oregano, and a touch of chili powder add warm, aromatic notes without overwhelming heat.

If you prefer a kick, add a pinch of cayenne or a bit of chipotle powder, or stir in chopped green chiles for a Santa Fe–style twist. For a vegetarian option, swap vegetable stock for chicken stock—the tomato sauce and seasonings blend perfectly either way.

This rice makes a versatile side for many Latin-inspired mains, or it can be served as part of a vegetarian meal. It pairs well with beans, grilled meats, roasted vegetables, and bright salsas.

If you make this recipe, I’d love to hear about it. Leave a rating and comment in the recipe card and tag your photo @theheritagecook on Instagram—seeing your versions always makes my day.

Ingredients needed for Easy Restaurant Style Mexican Rice:

• 1 cup gluten-free chicken stock or vegetable stock
• Juice of 1/2 lime
• 1 (8 oz; 237 ml) can tomato sauce
• 2 tbsp olive oil
• 1/2 small onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 cup long-grain white rice, rinsed and drained
• 1 clove garlic, minced
• 3 tbsp finely chopped cilantro or parsley (optional)
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp gluten-free chili powder (optional)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup frozen corn kernels, thawed
• 1/4 cup frozen peas, thawed (optional)
• 2–3 tbsp finely sliced green onions
• Grated cheddar or Monterey Jack cheese, for garnish
• Lime wedges, optional, for serving

PRO Tip:

I often choose a reliable long-grain rice brand for consistent texture. If using brown rice, increase the liquid and extend the cooking time according to the package directions.

How to make Easy Restaurant-Style Mexican Rice:

1. Whisk the stock, lime juice, and tomato sauce together in a bowl and set aside.
2. Heat the oil in a 3–4 quart saucepan over medium heat. Add the onion, bell pepper, and rice. Cook, stirring occasionally, until the onion is translucent and the rice begins to color, about 3–5 minutes. Add the garlic and cook for 30 seconds until fragrant.
3. Pour in the liquid mixture, add cilantro (if using), cumin, oregano, and chili powder. Season with salt and pepper, stir, then cover and reduce heat to low.
4. Simmer gently, covered, until the rice is tender and most of the liquid is absorbed, about 15 minutes (or follow package directions). Remove from heat, sprinkle the corn and peas over the top, cover, and let sit 10 minutes to finish steaming.
5. Fluff the rice gently with a fork, distributing the corn. Sprinkle with grated cheese so it melts from the heat, or briefly place under a broiler if you prefer. Garnish with green onions and serve with lime wedges if desired.
6. Store leftovers in an airtight container in the refrigerator for 3–4 days.

Kitchen Tools

• Medium saucepan with a tight-fitting lid
• Whisk
• Measuring cups and spoons

Latin American Cuisine

Cocktails

• Brazilian Caipirinha Cocktail – That Skinny Chick Can Bake
• Easy Peruvian Pisco Sour Cocktail – The Wimpy Vegetarian

Appetizers

• Patacones – Colombian Plantain Chips – SpiceRoots
• Chorizo Empanadas – The Red Head Baker

Main Courses

• Grilled Citrus Chicken with Spicy Basil Chimichurri – From a Chef’s Kitchen
• Steak Adobado Tacos – Karen’s Kitchen Stories
• Citrus-Marinated Pork Chops with Hatch Chile – Beyond Mere Sustenance

Sides

• Quick Mexican Pickled Onions and Carrots – Shockingly Delicious
• Venezuelan-Style Black Beans (Caraotas Negras) – Sarah’s Cucina Bella
• Easy Restaurant-Style Mexican Rice – The Heritage Cook (you are here)

Desserts

• Easy Tres Leches Cake – Traditional Home Baking
• Chocotorta – Argentinian Chocolate Cake – Creative Culinary

Gluten-Free Tips:

This recipe is gluten-free when made with certified gluten-free ingredients. Always check labels on prepared foods, mixes, and spices. If in doubt, contact the product manufacturer.

For consistent results, especially in baking, use a digital kitchen scale and metric measurements when possible.

All recommended ingredients were gluten-free at the time of writing; verify product formulations periodically.

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The suggestions here are not dietary advice. See the Disclaimers/Privacy Policy on the author’s site for full details. Unauthorized use or duplication of material is prohibited. This page may contain affiliate links; the author may earn a small amount from qualifying purchases. This post was first shared in Aug 2019 and updated in 2025.