Easy Mexican Rice
Easy Mexican Rice is a homemade version using pureed fresh tomatoes and onions to create a vibrant base for sautéed long-grain white rice. The rice is toasted in oil for a light golden color before simmering gently in tomato broth with garlic, tomato paste, and chicken broth or water. Baking in the oven until tender allows even cooking and absorption of the rich tomato flavor. Finished with fresh cilantro or parsley and lime wedges, this rice offers a flavorful side dish with a slightly smoky, savory character that complements many Mexican-inspired meals.
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
Nutrition Facts
Serving: 12 servings (1/2-cup each)
Amount Per Serving
Calories 174
% 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.