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Moe's Seasoned Rice Recipe
Louis T. Vaught

Moe's Seasoned Rice Recipe

5 from 2 votes
If you’ve ever enjoyed a burrito bowl at Moe’s Southwest Grill, you know their seasoned rice is absolutely irresistible. That perfectly spiced, fluffy cilantro-lime flavored rice adds so much flavor to every bite. The good news? You don’t need to visit the restaurant to enjoy this beloved side dish. This copycat Moe’s seasoned rice recipe brings that same Southwest-inspired magic right to your kitchen with simple pantry ingredients and straightforward techniques.
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Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tablespoons butter – Creates a rich toasted base for the rice
  • 1 cup uncooked white rice – Long-grain white rice works best
  • 3 cloves garlic minced – Fresh garlic adds aromatic depth
  • 1/2 teaspoon ground cumin – The signature earthy warm spice
  • 1/4 teaspoon chili powder – Provides mild heat and color
  • 1/4 teaspoon black pepper – Enhances overall flavor complexity
  • Pinch of cayenne pepper – Adds a subtle kick optional but recommended
  • 1/4 cup finely diced onion – Contributes sweetness and texture
  • 1/4 cup tomato sauce – Gives the rice its characteristic color and tangy flavor
  • 1 3/4 cups chicken broth – The flavorful cooking liquid that makes all the difference

Equipment

  • Large saucepan with tight-fitting lid
  • Wooden spoon or silicone spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Fork (for fluffing)
  • Garlic press (optional)

Method
 

  1. Melt the butter in a large saucepan over medium heat. Once the butter is completely melted and begins to foam slightly, add the uncooked white rice. Stir constantly for 3-4 minutes until the rice grains turn just golden and become fragrant. This toasting process is crucial-it adds a nutty flavor and helps the rice maintain a fluffy texture after cooking.
  2. Add the minced garlic, ground cumin, chili powder, black pepper, and cayenne pepper to the toasted rice. Continue stirring constantly for about 2 minutes. You’ll notice the spices becoming very aromatic as they toast with the rice and butter. This blooming technique releases the essential oils in the spices, creating deeper, more complex flavors.
  3. Stir in the finely diced onion and cook for another 2-3 minutes, stirring occasionally, until the onions become tender and translucent. The onions should soften but not brown. This step adds a subtle sweetness that balances the savory and spicy elements.
  4. Pour in the tomato sauce and chicken broth, stirring to combine everything thoroughly. Scrape any browned bits from the bottom of the pan-those are flavor! Increase the heat slightly and bring the mixture to a rolling boil. You’ll see the liquid bubbling actively across the entire surface.
  5. Once boiling, immediately reduce the heat to low. Cover the saucepan with a tight-fitting lid. Let the rice simmer undisturbed for 20-25 minutes, or until all the liquid has been absorbed and the rice is perfectly tender. Resist the temptation to lift the lid during cooking-this releases essential steam needed for fluffy rice.
  6. Remove the saucepan from heat and let it sit, covered, for 5 minutes. This resting period allows the rice to finish steaming and makes it easier to fluff. Remove the lid and use a fork to gently fluff the rice, separating the grains. Your copycat Moe’s seasoned rice is now ready to serve!

Video

Notes

Store leftover Moe’s seasoned rice in an airtight container in the refrigerator for up to 4 days. To reheat, add a tablespoon of water or broth per cup of rice, cover, and microwave for 1-2 minutes, stirring halfway through. Alternatively, reheat in a covered saucepan over low heat, stirring occasionally until warmed through.