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Mexican rice homemade

Mexican Rice

Authentic flavor just like the rice from your favorite Mexican Restaurant!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Mexican
Servings 4 or more


  • 2 ripe tomatoes (cored and quartered)
  • 1 medium white onion (peeled, trimmed and quartered)
  • 2 cups long grain white rice
  • 1/3 cup Canola oil
  • 4 cloves garlic (minced or pressed through a garlic press)
  • 3 medium jalapeños (ribbed, seeded, and minced)
  • 2 cups low-sodium chicken broth
  • 1 Tablespoon tomato paste
  • 1 1/2 teaspoons salt
  • 1/2 cup minced fresh cilantro (optional)
  • 1 lime (cut into wedges for serving)


  • Preheat oven to 350 degrees F and move a rack to the middle position.
  • Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off excess or add water so that the volume equals 2 cups.
  • Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake rice vigorously in a strainer to remove all excess water.
  • Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided saute pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
  • Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-hight and bring to a boil. Cover the pan and transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
  • Stir in cilantro, if desired, and serve with lime wedges.


Source: Adapted from Annie's Eats, originally from Cook's Illustrated
You're Gonna Bake It After All
Keyword gluten free, mexican, rice, side dish, vegetarian