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.
Beatrix Whipple says
This was so good! I am never buying frozen rice again from Trader Joe’s I’ll just make it. Any idea whether I can batch make this and freeze for later?
The Chunky Chef says
I haven’t tested freezing this recipe, so I can’t say for certain. I think it would be okay, but if you do some experimenting, I’d love to know how it goes! 🙂
Karen says
This is my go to recipe when I make Mexican rice. The recipe is foolproof. I have tried stovetop recipes & sometimes good but sometimes fail. This recipe is the best.
Thank you
Emily M says
I personally wouldn’t call this recipe “easy” (it’s not difficult but it was a lot more steps than I was mentally prepared to do lol). BUT it was a huge hit on taco night and my husband said it was better than restaurant rice.
Sheila says
This is my go to rice… I always get compliments and everyone says it’s restaurant style. I make it ahead and heat the next day as well.
Mel says
Thank you for commenting this! I’m making it ahead and reheating needed this information you’re awesome
Laura says
I’ve tried many recipes for Mexican rice, but this one is by far the best. I process salsa instead of the tomatoes and onions. And it always bakes up nice and fluffy.
Toby says
Can I double the recipe? I am making fajitas for 14.
The Chunky Chef says
I haven’t doubled this recipe, so I’m not sure how the baking time would be affected. I would double it, but divide it among two pans 🙂
Doris says
Oh my goodness, DELICIOUSNESS DELUXE!!
I made this side dish for my grandson and five of his friends visiting. Not a morsel left. Needless to say when they all left I have been elevated to being their Nahnie!!
Thank you for sharing your recipe. Absolute Easy directions with delicious results.