Easy Baked Mexican Rice
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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 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)
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.