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+ servings

Tex Mex Restaurant Style Rice

Prep Time10 minutes
Cook Time20 minutes
Servings - 12 persons


  • 4 Tbsp vegetable or canola oil
  • 4 cloves garlic
  • 2 lbs. rice
  • 1 15 oz. can tomato sauce
  • 4 cups chicken stock (plus water, in directions below!)
  • 1 15 oz. can corn, drained
  • 1 green pepper, seeded and diced
  • Optional, replace the green pepper with 2 cups chopped carrots
  • 1/4 cup fresh cilantro, finely chopped
  • Salt and pepper to taste


  • In a large stock pot or saucepan, heat the oil and saute the garlic cloves for no more than 2 minutes. Remove the garlic cloves and then add the rice into the pot with the oil. Stir often until it begins to brown. It will take a few minutes with a larger amount of rice. A smaller portion won't take as long.
  • After a few minutes of the rice browning in the oil, add the chicken stock,tomato sauce, plus 5cups of water. (I used 11 cups liquid for 5 cups of uncooked rice, 4 cups chicken stock, about 2 cups of the tomato sauce plus the 5 cups of water.) Stir in the corn, the chopped green peppers and the chopped cilantro.
  • Bring to bubbling, then cover and let cook for 15-20 minutes, or until rice is cooked and fluffy.
  • Serve Tex Mex Restaurant Style Rice with whatever your favorite Tex Mex dish is...refried beans, enchiladas, tacos, etc.