0 from 519 votes
Easy Mexican Rice
Learn the secret to making restaurant-style Mexican Rice at home. And it's always perfect: Tender, delicious, never sticky.
Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 12 servings (1/2-cup each)
Calories: 174 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 4 roma tomatoes 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
- minced fresh cilantro or parsley, for garnish (see note 4)
- Lime wedges for serving
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.
Cup of Yum
Notes
- Tomatoes and onions: So many readers love using their favorite salsa instead of the tomato/onion mixture. You can even use canned tomatoes, Rotel, or a couple cans of El Pato tomato sauce, a zesty tomato and chili purée found at Mexican grocery stores. As long as you have two cups of liquid, you're good to go.
- Rice: Any long-grain white rice (including Basmati and Jasmine) work well here. To substitute brown rice, add 10 minutes to the baking time.
- Tomato paste: If you don't want to open a small can of tomato paste, look for a tube at the grocery store. In Mexico cooks use one cube of Consomate brand tomato bouillon instead of tomato paste.
- Cilantro: Or substitute parsley. In truth, no one in Mexico ever does this (but let's be honest: they would never make rice in the oven, either).
- Yield: This Mexican Rice recipe makes about 6 cups rice, enough for 12 (1/2-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
0.5cup
Calories
174kcal
(9%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
156mg
(7%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
21IU
(0%)
Vitamin C
4mg
(4%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (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.