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Restaurant Style Tex-Mex Rice | Gluten-free, Dairy-free

This recipe for restaurant style Tex-Mex rice comes from The Austin Cookbook by Paula Forbes, which is very poplular in Tex-Mex restaurants around Austin.

Course Side Dish
Cuisine Mexican
Keyword tex-mex rice
Prep Time 2 minutes
Cook Time 23 minutes
Total Time 25 minutes
Servings 4
Author Deana Larkin Evans


  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1/4 tsp onion powder
  • 1 tbsp dried minced onion
  • 1 tbsp tomato paste
  • 1 cup Basmati rice
  • 2 cups chicken stock (or water)
  • 1/2 tsp ground cumin
  • 1 tsp salt 1
  • 1/2 cup frozen organic peas


  1. Add the avocado oil to a medium saucepan with a lid and heat over medium heat. Add the fresh minced garlic, onion powder and minced onion flakes to the oil. Stir for about 2-3 minutes.

  2. Add the tomato paste and rice. Stir continually for another minute.

  3. Add the stock (or water), cumin and salt. Stir to make sure everything is well combined.

  4. Bring to a boil, then cover and cook for 20 minutes.

  5. Meanwhile, place the peas in a microwave safe dish and cover with water (a pyrex measuring cup work well). Defrost then cook the peas in the microwave for about 2-3 minutes. Drain. Stir the peas into the rice when done. Let the rice rest with the lid on for 5-10 minutes before serving.

Recipe Notes

Adapted from The Austin Cookbook - Paula Forbes