Easy Mexican Rice
User Reviews
4.9
Easy Mexican Rice
Description
Easy Mexican Rice begins by pureeing fresh Roma tomatoes and onion to form a smooth tomato-onion base. The rice is sautéed in shimmering olive or vegetable oil until lightly golden, which enhances its nutty flavor and helps keep the grains separate after cooking. Garlic is added briefly for aroma before combining the sautéed rice with the tomato puree, chicken broth, tomato paste or tomato bouillon cube, and seasonings such as salt. The mixture is brought to a boil and then covered to bake in a 350°F oven, allowing the rice to absorb the cooking liquids evenly over about 30 minutes. Stirring halfway prevents sticking.
The finished rice is fluffy with a bright red hue and subtle acidity from the tomatoes. Cilantro or parsley folded in at the end adds fresh herbal notes. Lime wedges served alongside offer a tangy finish. This dish pairs well with beans, grilled meats, or as a part of a traditional Mexican dinner.
Use any long-grain white rice, including Basmati or Jasmine. Brown rice requires longer cooking time, about 10 minutes more. Tomato paste can be substituted with Consomate tomato bouillon cubes or prepared salsas if desired. Leftovers can be stored covered in the refrigerator for up to four days.
Ingredients
- 4 Roma tomato cored and quartered (see note 1
- 1 onion peeled and quartered
- 1/3 cup olive oil or vegetable oil
- 2 cups long-grain white rice (see note 2)
- 4 cloves garlic minced
- 2 cups chicken broth or water
- 1 tablespoon tomato paste or one cube Consomate tomato bouillon (see note 3)
- salt
- cilantro or parsley, for garnish (see note 4, fresh, minced
- lime for serving, wedges
Instructions
- Adjust an oven rack to the middle position and preheat oven to 350 degrees.
- In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
- In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
- Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.
- Cover (or transfer to a baking dish and cover) and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
- Fluff rice with a fork. Fold in cilantro or parsley (if using) and season to taste with salt. Serve with lime wedges.
Notes
- Substitute canned tomatoes or favorite salsa for fresh tomato-onion puree if preferred; maintain about 2 cups of liquid.
- Long-grain white rice varieties like Basmati or Jasmine work well; extend cooking time by 10 minutes for brown rice.
- Tomato paste may be replaced with a cube of Consomate tomato bouillon for convenience.
- Cilantro can be swapped with parsley, although this is not traditional.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1/2-cup each)
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 174kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 156mg | 7% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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