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Applebee’s Mexican rice delivers that perfect balance of tomato-cilantro brightness and smoky depth in every bite, and you can recreate it at home in just 25 minutes. The secret lies in the layered flavors—sautéed onions and garlic form the aromatic base, while tomato sauce and beef broth create a rich, slightly tangy broth that clings to the rice. I’ve perfected this version to stay true to the restaurant’s signature taste, with just the right amount of cumin and chili powder for warmth without overpowering the dish.
What sets this recipe apart is the two-step cooking method: first, the aromatics and spices toast in oil until fragrant, then the rice cooks in the flavorful broth until tender and slightly sticky. The result is a dish that’s vibrant, aromatic, and packed with umami—ideal for serving alongside fajitas, burritos, or as a standalone side. The bright cilantro and subtle smokiness make it a crowd-pleaser that feels restaurant-quality, not homemade.
By the time you’re done, you’ll have a pot of golden, fragrant rice with a sauce that’s rich but not heavy, thanks to the careful balance of tomatoes, spices, and broth. The dish stays cohesive and flavorful, even when reheated, making it perfect for meal prep or large gatherings. Garnish with a sprinkle of cheese or green onions for that final Applebee’s touch.
This recipe is designed to be foolproof and efficient, with no shortcuts that sacrifice flavor. Whether you’re hosting a taco night or simply craving a taste of your favorite restaurant, this Mexican rice delivers the same bold, comforting flavors you know and love. Let’s get started!
Ingredients for applebee's mexican rice
Find these ingredients at your local grocery store for that Applebee’s Mexican rice flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, medium grain preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Vegetable Oil 🫒 | 2 tbsp | Neutral flavor preferred |
| Canned Tomato Sauce 🍅 | 1 cup | High-quality, no added sugar |
| Beef Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Ground Cumin 🌿 | ½ tsp | Freshly toasted for aroma |
| Chili Powder 🌶️ | ¾ tsp | Medium heat level |
| Salt 🧂 | ¾ tsp | Diamond Crystal preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, stems removed |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Shredded Cheese 🧀 | ¼ cup | Mild cheddar or Monterey Jack |
| Green Onions 🧅 | 2 whole | Thinly sliced, for garnish |
The rice is the foundation, so grab medium-grain white rice—it stays fluffy and separates beautifully. Trader Joe’s or Whole Foods carry the best quality, but any reputable grocery store will have it. For the tomato sauce, Rao’s or Muir Glen are my go-tos—they’ve got that bright, tangy flavor without added sugar. The beef broth? Low-sodium is key—otherwise, you’ll need to adjust the salt later. Fresh cilantro is a must for that signature brightness, but if you’re in a pinch, dried cilantro works at half the amount.
No fresh cilantro? Dried cilantro or parsley will do in a pinch, but trust me, fresh is worth the trip to the store. Running out of beef broth? Chicken broth works too, but the umami depth will be slightly different. The chili powder can be swapped for smoked paprika at half the amount if you’re craving more smokiness. For the lime juice, bottled lime juice will work, but fresh is always better—just make sure it’s freshly squeezed. The cheese is optional but adds that final restaurant touch, so grab mild cheddar or Monterey Jack if you’re garnishing.
This rice reheats beautifully—just add a splash of water or broth to keep it moist. Stores well in the fridge for 4-5 days or freezes for 3 months. I like to make a double batch for meal prep—it’s perfect for lunches or taco nights. Keep the cilantro and lime juice separate until serving to preserve their freshness. Garnish with cheese and green onions right before eating for that restaurant-quality finish.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no rice cooker, no extra bowls, just dump, stir, and simmer. The onions and garlic caramelize right in the pan, so you’re not left with a sink full of dishes.
- Tomato-Garlic Bomb: That canned tomato sauce isn’t just filling—it’s bursting with umami when you let it reduce with the garlic and onion. Honestly, the first time I tasted it, I nearly burned my tongue waiting for the next bite.
- Leftover Goldmine: This rice keeps perfectly for days, and honestly? It tastes even better reheated. I meal prep a big batch on Sundays—it’s my go-to for lazy nights or when I need to feed a crowd without stressing.
- Budget Stretch: Long-grain rice and a can of tomato sauce? That’s it for the heavy hitters, and it stretches to feed four for under $3. Between us, this is how I keep my grocery bill in check while still serving something that feels special.
Step-by-step instructions for Applebee's Mexican rice recipe
Here's how to recreate that signature tomato-cilantro flavor with perfectly fluffy rice.
Sauté Aromatics Until Fragrant
Heat the 2 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add the finely diced yellow onion and cook for 3-4 minutes until softened and translucent. I like to stir occasionally to prevent browning—you want the onions to caramelize just enough to build flavor without burning.
Add the 4 minced garlic cloves and cook for another 30 seconds until you can smell that rich, toasty aroma. The garlic should sizzle gently but not brown—if it starts to darken, reduce the heat slightly. This aromatic base forms the flavor foundation for your rice, so take your time here. The onions should be completely tender with no crunch remaining, and the garlic should be fully incorporated into the oil.
Toast the Spices and Add Rice
Lower the heat to medium and stir in the 0.5 teaspoon ground cumin, 0.75 teaspoon chili powder, and 0.75 teaspoon salt. Toast these spices for 30 seconds until fragrant—you'll smell that warm, earthy cumin and subtle heat from the chili powder. This step deepens their flavors before they're incorporated into the rice.
Add the 1.5 cups long-grain white rice, stirring to coat each grain evenly with the spiced oil. Cook for 1 minute until the rice becomes translucent at the edges. This quick toasting prevents the rice from becoming mushy later. The rice should look dry but slightly glossy from the oil—if it sticks together, add a tiny splash of water to separate the grains.
Add Liquids and Simmer
Pour in the 1 cup canned tomato sauce and 1.5 cups beef broth, stirring gently to combine. Bring the mixture to a boil over high heat, then immediately reduce to low heat. The liquid should just barely bubble at the edges—this gentle simmer is crucial for even cooking.
Cover the saucepan tightly with a lid and cook for 15 minutes without disturbing it. The steam will cook the rice evenly, and you'll see the grains begin to plump and separate. After 15 minutes, remove the lid and fluff the rice gently with a fork. If the bottom appears dry, add 2 tablespoons water, replace the lid, and cook for another 2 minutes. The rice should be tender but still slightly firm in the center.
Finish with Bright Flavors
Remove the saucepan from heat and stir in the 0.25 cup chopped fresh cilantro and 1 tablespoon lime juice. The acidity of the lime brightens the tomato flavor, while the cilantro adds that signature freshness. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a squeeze of extra lime for balance.
Transfer the rice to a serving dish and top with the 0.25 cup shredded cheese and 2 thinly sliced green onions. The cheese adds a creamy contrast to the bright tomato-cilantro flavors, while the green onions provide a fresh, oniony crunch. Serve immediately while the rice is still warm and fluffy—this dish tastes best straight from the pan!
Pro Tips For Making Applebee'S Mexican Rice
- TOAST THE ONIONS FIRST: Skip the raw onion stage—sauté the diced yellow onion in vegetable oil over medium-high heat until the edges turn golden brown, about 5-6 minutes. I learned this the hard way: raw onions release water, turning your rice into a mushy, sad pile instead of the flavor-packed base you want.
- USE LESS TOMATO SAUCE: The recipe calls for a full can, but you don’t need all of it. Start with 14 ounces, then add the rest only if the rice feels dry after cooking. Too much sauce makes the rice gloppy, and that’s not what you’re going for here.
- STIR THE RICE ONCE: After adding the rice to the pot, stir it just once to distribute the sauce evenly. Then walk away. Resisting the urge to check or stir again keeps the grains separate and prevents gummy rice—trust me, your future self will notice.
- SALT THE WATER: Add a pinch of salt to the water or tomato sauce before mixing in the rice. It’s subtle but makes a real difference in the final flavor, especially since this dish relies on the tomato base. (Yes, even if you’re impatient like me, wait until the water is boiling first.)
Regional styles of this dish
Texas-Style Bold
In Texas, Mexican rice gets a smoky, heartier twist with ground beef or chorizo mixed into the base. I like to brown ½ pound ground beef with the onions and garlic, then drain most of the fat before adding spices. For extra depth, swap ½ cup of the beef broth with chicken broth and add 1 teaspoon smoked paprika to the spice mix. This version pairs perfectly with Texas-style fajitas or brisket tacos. 🌶️
Carolina Smoky Heat
Southern Carolina chefs lean into hot sauce and vinegar for their Mexican rice, giving it a tangy kick. Stir in 1 tablespoon hot sauce (like Crystal or Tabasco) and 1 teaspoon apple cider vinegar with the tomato sauce. Add ½ teaspoon cayenne pepper to the spice mix for extra heat. This version works wonderfully alongside pulled pork sandwiches or Carolina-style BBQ. The acidity cuts through the richness of smoked meats beautifully.
Southwest Fusion
For a fusion twist, add diced bell peppers (red or green) with the onions and finish with chopped jalapeños and crumbled cotija cheese. I like to include ½ cup black beans for extra texture and protein. This version has a vibrant, fresh flavor that pairs well with chicken enchiladas or vegetarian fajitas. The Southwest fusion keeps the dish light yet flavorful, with a nice crunch from the cheese and peppers.
California Light
California-style Mexican rice focuses on fresh, bright flavors with a lighter touch. Swap the beef broth for vegetable broth and add ½ cup diced tomatoes (fresh or canned) with the tomato sauce. Finish with extra lime juice (2 tablespoons) and chopped cilantro (¼ cup). This version is perfect for fish tacos or vegetarian burrito bowls. The citrus notes make it refreshing and perfect for summer meals.
New Mexico Chili-Inspired
New Mexico brings a deeper, earthier flavor with chili powder and roasted chiles. Toast 1 roasted red chile (like Anaheim or poblano) with the onions and garlic, then blend it into the tomato sauce for a smoky depth. Increase the chili powder to 1 teaspoon and add ½ teaspoon ground coriander. This version pairs wonderfully with green chile stew or New Mexico-style pork enchiladas. The chile adds a rich, smoky complexity that’s hard to resist. 🌵
Nutrition facts
Frequently asked questions
Can I substitute chicken broth for beef broth?
Yes, you can absolutely use chicken broth instead of beef broth—it’ll give your rice a slightly lighter flavor but still work beautifully. For extra depth, add ½ teaspoon beef bouillon powder to the broth. The dish will maintain its tomato-cilantro brightness while adapting to your preference. Just remember that chicken broth may make the rice taste a bit more neutral, so you might want to add a pinch more salt or chili powder to compensate.
Why does my rice turn out mushy? Mushy rice usually happens when the grains absorb too much liquid or aren’t cooked at the right temperature. To fix this,
How do I make this recipe vegetarian?
Swap the beef broth for vegetable broth and use vegetable oil instead of any meat-based fats. For extra umami, add 1 teaspoon soy sauce or ½ teaspoon liquid smoke to the tomato sauce. You can also stir in ½ cup black beans with the cilantro at the end for extra protein. The dish will still be vibrant and flavorful—just without the meaty depth.
Can I make this in a rice cooker?
Follow the same steps for sautéing the onions, garlic, and spices, then add the rice and liquids to your rice cooker. Use the white rice setting and let it cook as usual. If your rice cooker has a "keep warm" function, turn it off once the rice is done to prevent overcooking. For best results, stir in the cilantro and lime juice manually after cooking—rice cookers can sometimes make the rice too moist for proper mixing.
What’s the best way to reheat leftovers?
Reheat your Mexican rice in a skillet over low-medium heat with a splash of water or broth to restore moisture. Stir frequently to prevent sticking, and cover with a lid for 2-3 minutes. For microwave reheating, sprinkle 1 tablespoon water over the rice, cover with a damp paper towel, and heat in 30-second bursts, stirring in between. Avoid reheating too long—this can make the rice gummy.