This easy Mexican rice is baked in the oven and tastes even better than the rice from your favorite Mexican restaurant! Perfect for any occasion!
How much do you love the rice from your favorite Mexican restaurant? Now you can have that amazing Mexican rice… at home, with just a little bit of effort, then it bakes in the oven for an easy hands-off side dish!
I don’t know about you, but I’ve always been a HUGE fan of the rice at Mexican restaurants. It’s so full of flavor! This version starts with pulsing some tomatoes and onion in the food processor until smooth. This imparts a TON of flavor, plus, it’s all fresh!
If you haven’t baked rice before… you should totally start. It’s a fool-proof way to get rice with a great texture, and is so hands-off! I’m planning some other baked rice recipes, but if you’re looking for another one to try for now, this Stick of Butter Rice is a great one!
I find this rice is easiest to make when you use an oven-safe skillet or pan (plus there’s only one dish to wash!), but you can start the rice in a sauce pan and transfer it to a baking pan (3 quart or larger) to finish baking in the oven.
This Mexican rice is delicious alongside just about any meal, but these are my favorites:
So the next time you’re craving some Mexican food, with that fantastic Mexican rice, try this version out and be amazed!!
Recipe adapted slightly from Culinary Hill (be sure to check out her page for tips on making this rice for a crowd!)
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 4 roma tomatoes, core removed and cut into quarters
- 1 yellow or white onion, skin removed and cut into quarters
- 1/4 cup vegetable oil
- 1 1/2 cups long-grain white rice
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced (leave the seeds in if you want extra heat)
- 1 1/2 cups reduced sodium chicken broth
- 1 Tbsp tomato paste
- 1 tsp salt to taste
- 1/2 cup minced fresh cilantro (divided)
- 2 green onions, sliced
- 1 lime (juiced)
Instructions
- Preheat oven to 350 degrees F. Add dry rice to a mesh sieve and rinse under cold water until water runs clear.
- To a blender or food processor, add tomatoes, onion and approximately 2 Tbsp of the minced cilantro. Process until smooth. This should yield around 2 cups, but if there's excess, discard any amount more than 2 cups.
- Add vegetable oil to a large, oven safe pan (I love to use my Le Creuset buffet casserole dish), and heat over MED heat. Add rice and saute for about 5-10 minutes, until fragrant and lightly golden.
- Add garlic and jalapeño and stir about 30 seconds or so, until fragrant. Add tomato puree, tomato paste, chicken broth and 1 tsp salt. Stir to combine and bring to a boil.
- Cover and bake about 25-30 minutes, until liquid is absorbed, stirring halfway through. Fluff rice with a fork, squeeze lime juice over rice and stir in cilantro and green onions.
- Taste and adjust by adding more salt or black pepper, if needed.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Victoria Ward says
I made exactly as written. While the texture was spot on, there was way too much raw onion taste to suit me. I don’t mean the green onion, I mean the onion in the puree. I will leave that and the tomato paste out next time and use 2 cups of tomato puree and add sautéed onion instead.
Carla J Mata says
Hi: Just stumbled on this as I’m trying your cheesy jalapeno chicken tonight for a party. For this rice recipe, IF I use brown rice how will that change the cooking method?
The Chunky Chef says
Hi Carla 🙂 I’ve not tested this recipe using brown rice… but I know it would take longer to cook, and I’m not sure exactly how much longer without doing additional testing.
vivian says
Great side that I could just pop into the oven along with the enchiladas. Thanks for a good recipe!
Irene says
About how much does this recipe make? I know it says the amount of servings but how much is one serving?
The Chunky Chef says
I don’t measure the serving size exactly, as this will vary from individual to individual, but it makes a 9×13″ pan full.
Jessica says
Delicious recipe! Wanted to make this as part of a meal drop-off for a friend undergoing surgery soon.
Would you recommend fully cooking and having them rehear in the oven or doing everything except add the liquid and then have them bake for Step 5?
The Chunky Chef says
What a sweet thing you’re doing! I would fully cook the rice, then when they want to reheat it, have them drizzle a bit of water over the top of the rice to keep it moist, cover with foil, and bake at 300 F degrees for about 20 minutes.
STELLA says
HI ,
I need to make a large amount of rice for an upcoming party, 40 people more or less, can this recipe be tripled and baked in the oven or do i have to make several batches? Im trying to avoid that since i have so much to do
thank you
stella
The Chunky Chef says
Hi Stella, I’ve not tested this recipe on that scale, as I’m not a caterer and just cook for my family and friends. So unfortunately I can’t say for certain if you could bake a triple batch and have it turn out exactly the same.
Kate says
Absolutely delicious! I’ve never had a Mexican style rice come out so well! It always ends up so-so flavor wise, and slightly mushy. Not this stuff! I prepped the night before, as I was making this and enchiladas at a get together. I minced the jalapeno and garlic in the food processor, then took that, the tomato-onion mixture, the chicken broth, the tomato paste, and the salt, and mixed them all in one large tupperware container. I put the oil in a small tupperware container, same with the chopped cilantro and green onions. I got to my host’s house, and toasted up the rice while the oven was preheating. Once toasted, I just poured in the whole container of liquid mixture, brought to a boil, covered, and put in the oven. Easy! The enchiladas I was made (that I also prepped the night before) went in for the same temp and time, so it all came out at once. Was a great meal, everyone loved it!
The Enchiladas I made were the Creamy Jalapeno Chicken Enchiladas from Five Heart Home, if anyone is curious 🙂
Merry says
For the Easy Baked Mexican Rice, Would it be okay to put in a Crock-Pot the next day for an office party or will it make it too mushy?
The Chunky Chef says
Hi Merry, I can’t say for certain, as I’ve only tested the recipe as written :/
Diana says
I just made your rise… AMAZING 😍
thank you so much for sharing, I LOVE IT
Jen says
Thank you so much for sharing this recipe!! It turned out amazing and its been such a struggle to make good rice…even owning a rice cooker. I only hope it turns out good every time we make it. Saving this recipe for life! Thanks again!
Steve Rook says
Great recipe. Always looking for something tasty and easy for my family of 5 now. Crazy how much they eat :p
Sandi G says
I LOVE that this is baked in the oven. It makes it so much easier.
Jesscia | Novice Chef says
This is my dad’s favorite way to make rice! Definitely need to show him this recipe!
Brandy | Nutmeg Nanny says
Oh, yes please! Is it bad that I just want to sit down with the whole dish to myself?!
Renee - Kudos Kitchen says
I do love the flavor of Mexican rice and yours looks perfectly cooked!
Michelle says
We love any Mexican food here! Believe it or not though, I’ve never made real Mexican rice. I always make Cilantro Lime Rice. Might be time to change things up a little!
Jen says
You are a life saver! I have always been an epic fail at sides for our mexican nights. I’m so excited to try this and finally have a win!
Krista says
I love Mexican Rice! I cannot wait to try this one!
Esther Diaz says
This is definitely a must-try recipe! <3
We Filipinos loves rice! we have a variety of rice here in my country. Since I saw this, I might try this recipe. Plus, I can tell theirs a lot of sparks going on in my mouth if I try this. Lots of flavors! Anyways, I enjoyed reading this. You have an amazing blog!
Analida's Ethnic Spoon says
Baked rice? In all my years of Latin American cooking I never thought to bake rice. You’ve sparked my curiosity and inspiration. Now I’ve got to try it!!