I love a side dish that makes a simple dinner feel complete, and this Moe’s Seasoned Rice brings plenty of flavor to the plate. Garlic, cumin, chili powder, and tomato sauce give the rice a warm, savory taste.

I used to order Seasoned Rice at Moe’s Southwest Grill with Ground Beef Tacos, but to be honest, I liked the rice more and more. It became my favorite part of the meal, which is why I decided to make a version at home.

This homemade recipe uses white rice, butter, chicken broth, and a few pantry seasonings. It is inspired by that favorite side dish, with a simple stovetop method that works nicely alongside tacos, burritos, grilled chicken, or vegetables.

Why This Seasoned Rice Is Great

• The spices are measured in small amounts, giving the rice a savory flavor without hiding the main dish you serve beside it.
• Butter coats the grains before the broth goes in. A brief stir helps distribute the garlic and seasonings through the whole pot.
• Tomato sauce brings color and a little tang with no tomatoes to peel or simmer into a separate sauce.
• Most of the cooking happens with the lid on, giving you time to finish a salad or set out the rest of dinner.
• One cup of dry rice makes four side servings. It is a useful amount for a small meal without committing to a large pot.

What Is the Best Rice for This Recipe?

Use regular long-grain white rice for fluffy grains that separate easily when you lift them with a fork. The original recipe calls for uncooked white rice, and long-grain rice fits its covered simmering method well. Instant rice, ready-cooked pouches, and brown rice do not behave the same way in this amount of liquid or cooking time.

Choose a plain rice without a seasoning packet. The flavor comes from the butter, onion, garlic, cumin, chili powder, pepper, cayenne, tomato sauce, and broth listed below. This is a homemade restaurant-inspired side, so the ingredient list describes this recipe rather than making a claim about the restaurant’s current ingredients.

Ingredients

• 2 tablespoons butter
• 1 cup uncooked white rice
• 3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon pepper
• Pinch of cayenne pepper
• 1/4 cup finely diced onion
• 1/4 cup tomato sauce
• 1 3/4 cups chicken broth

Measure the rice dry, before rinsing. The 1 3/4 cups broth and 1/4 cup tomato sauce are both part of the cooking liquid; do not add another full measure of water. Use smooth tomato sauce rather than concentrated tomato paste. Finely dice the onion so it softens quickly and blends into the rice.

Kitchen Equipment You Will Need

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• Saucepan with tight-fitting lid
• Fine-mesh strainer
• Cutting board
• Chef knife
• Measuring cups
• Measuring spoons
• Wooden spoon
• Fork
• Shallow storage containers
• Freezer-safe containers
• Oven mitts
• Microwave-safe bowl with vented lid
• Food thermometer

How To Make Moe’s Seasoned Rice

1. Rinse the measured 1 cup of uncooked white rice in a fine-mesh strainer under cool running water, then drain it very well. Melt the 2 tablespoons butter in a medium saucepan over medium heat. Add the 1/4 cup finely diced onion and cook for about 3 minutes, stirring, until it begins to soften.
2. Add the drained rice and stir for about 1 minute to coat the grains with butter. Add the 3 minced garlic cloves and cook for another minute, stirring so the garlic becomes fragrant without turning dark brown.
3. Stir in the 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon pepper, and pinch of cayenne. Stir for about 30 seconds to distribute the spices through the rice, reducing the heat if they start to catch.
4. Pour in the 1/4 cup tomato sauce and 1 3/4 cups chicken broth. Stir once to combine and loosen any rice from the bottom of the pan. Bring to a gentle boil, which usually takes a few minutes.
5. Reduce the heat to low and cover with a tight-fitting lid. Simmer gently for 18-20 minutes, without stirring, until the rice is tender and the liquid has been absorbed. Check near the end; if it is still wet, cover and cook a little longer before resting.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff gently with a fork and serve. Portion any leftovers into shallow containers immediately and refrigerate promptly, ideally within 1 hour of cooking, rather than cooling a full pot on the counter.

Plan on about 10 minutes of preparation, 30 minutes of cooking including softening the onion and bringing the liquid to a boil, and a 5-minute covered rest. The total is about 45 minutes. A tight lid and a gentle simmer matter more than forcing the rice to match a timer exactly.

Notes

• Rinsing removes loose surface starch, while draining thoroughly avoids carrying extra rinse water into the pot. Let the strainer stop dripping before the rice goes into the butter.
• Soften the onion before adding the garlic. This small change in order lets the onion cook without keeping the minced garlic over direct heat for too long.
• Cook the rice over low heat to ensure even cooking and prevent burning at the bottom. A hard boil can drive off the liquid before the grains soften.
• Keep the lid closed during most of the simmer. Lifting it again and again releases the steam the rice needs to finish cooking evenly.
• Allow the rice to rest, covered, for at least 5 minutes after cooking. This gives the moisture time to settle through the grains before fluffing.
• Taste the finished rice before adding anything extra. Broths and tomato sauces vary in saltiness, so the measured recipe does not need an automatic extra spoonful of salt.
• For a zesty finish, squeeze a little fresh lime over individual portions. Add garnishes after cooking so you can keep the base recipe’s rice-to-liquid balance steady.

Ingredients You Can Add

Keep these optional extras for serving or fold small amounts into the cooked rice. They are not part of the measured base recipe, and putting a large amount into the saucepan before simmering can change the way the rice cooks.

• Chopped cilantro adds a fresh herbal finish. Fold it through just before serving rather than simmering it with the broth.
• Fresh lime juice brightens the warm spices. Start with a light squeeze over the portion on your plate.
• Cooked black beans turn the rice into a more filling bowl. Drain them well and warm them separately before combining.
• Cooked sweet corn adds small pops of sweetness and color; fold it in gently after the covered rest.
• Diced avocado gives a cool, creamy contrast. Add it on top of each serving so it stays fresh.
• Thinly sliced green onions add crunch and a mild onion flavor when scattered over the hot rice.

What To Serve with Moe’s Seasoned Rice

I love to serve my seasoned rice with grilled chicken and sautéed vegetables. It also works beside Chicken Enchiladas, especially when you want a side that soaks up a little sauce without needing another complicated recipe.

Tacos and black beans are a natural pairing. For a different dinner, try the rice alongside Ground Beef Enchiladas and a fresh avocado salad. Smaller rice portions leave room for the richer main dish.

If you like seafood, serve the rice with shrimp fajitas. A spoonful of Fresh Peach Salsa adds a sweet, bright contrast on the plate; serve it beside the rice so its juices do not soften the whole pot.

Variations and Swaps

• Vegetable broth: Use the same 1 3/4 cups of vegetable broth instead of chicken broth for a meat-free version, checking the other labels as needed.
• Milder rice: Omit the pinch of cayenne for a gentler variation. The cumin and chili powder still provide flavor.
• Hotter rice: Add a little extra cayenne at the table rather than increasing the heat of the entire batch before tasting it.
• Smoky finish: A small pinch of smoked paprika can accompany the existing spices. It is an optional flavor change, not a required ingredient.
• Lime and cilantro: Fold the fresh garnishes into the finished rice after resting for a brighter bowl.
• Dairy-free option: Replace the butter with a suitable dairy-free butter alternative in the same amount and check the broth label.
• Rice bowls: Use the finished rice as a base for cooked beans, vegetables, and your choice of prepared protein.
• Burrito filling: Let the hot rice stop steaming heavily before wrapping it with other fillings, and eat or refrigerate the finished burrito promptly.

Storage

For leftovers, divide the rice into shallow containers and refrigerate promptly at 40°F or below, ideally within 1 hour of cooking. Do not leave it in the saucepan to cool to room temperature. Use refrigerated rice within 24 hours. If you will not use it the next day, cool it quickly in small portions and freeze promptly instead.

Reheat only the portion you plan to eat, once. Add a small splash of water, cover with a vented microwave-safe lid, and microwave, stirring partway through, until steaming hot throughout and 165°F in several places. Eat immediately. For frozen portions, thaw in the refrigerator before reheating; freezing will preserve the rice, but it may feel a little softer after warming.

FAQ

What kind of rice should I use?

Regular uncooked long-grain white rice is the best fit for this method. Brown rice needs a different cooking time, and instant rice absorbs liquid differently, so neither is a direct swap here.

Why is my rice still hard?

It may have simmered too strongly or lost steam through a loose lid. If it is dry and still firm, add a small splash of hot water, cover, and cook gently until tender. Check the grains before starting the rest.

Why is my rice wet or sticky?

The liquid may not be fully absorbed, the heat may have been too low, or extra rinse water may have entered the pan. Give wet rice a little longer covered, then rest it. Stirring during cooking can also make grains stick together.

Is this seasoned rice gluten-free?

It can be, but check the chicken broth, tomato sauce, and spice labels as well as the rice. Choose products suitable for your dietary needs; this homemade version does not establish anything about restaurant allergen handling.

Can I make it ahead?

Yes, provided you cool it quickly and refrigerate it promptly. Plan to use chilled rice within 24 hours, reheat it only once, and keep garnishes separate until serving.

Can I make it without a rice cooker?

Yes. This recipe is written for a saucepan with a tight-fitting lid. You do not need a rice cooker, and switching appliances would require following that appliance’s own guidance.

Short Description

This homemade Moe’s-inspired seasoned rice combines white rice, butter, garlic, onion, tomato sauce, and warm spices. Simmer gently, rest covered, and fluff for a savory side to Tex-Mex meals.