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!
Servings: 6
Calories: 283kcal
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.
Nutrition
Calories: 283kcal