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Oven Baked Mexican Rice

Mexican Rice

Mexican Rice - tender and amazingly delicious rice recipe that's perfect for entertaining or for regular days. It taste even better than those you pay at restaurants. Minimal prep time with optimal result - comes in 2 methods for your convenience!

Course Main
Cuisine Mexican
Keyword easy recipes, mexican rice, rice, side dishes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 349 kcal
Author Immaculate Bites

Ingredients

Oven Baked Mexican Rice

  • 3 cups rice , (I used Basmati)
  • 1 medium onion , chopped
  • 14 ounce can tomatoes sauce
  • ½ cup cooking oil
  • 2 teaspoons chicken bouillon
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 4 cups chicken broth or water
  • 1 teaspoon white or black pepper
  • 1 1/2 teaspoon cumin spice
  • 3/4 teaspoon chili spice or 1 minced jalapeño pepper , optional, omit if cooking for kids

Stovetop Mexican Rice

  • ¼ cup cooking oil
  • 2 cups long grain rice , (I used Basmati)
  • 1 medium onion , chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • 1 ½ teaspoon cumin
  • 1 teaspoon chicken bouillon (replace with salt about ½ teaspoon)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon chili or minced jalapenos (optional)
  • 8 ounce can tomatoes sauce
  • 4 cups chicken broth or water
  • 1 tablespoon freshly chopped parsley , for garnishing
US Customary - Metric

Instructions

Oven Baked Mexican Rice

  1. Preheat oven to 350 degrees F. Rinse rice through water. In a half sheet baking pan

  2. In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined.

  3. Cover tightly with aluminum foil paper.
  4. Gently place in oven and let it cook for about an hour.
  5. Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm

Stovetop Mexican Rice

  1. Heat oil in a medium saucepan over medium-high heat, add rice and brown stirring occasionally, for about 2-3 minutes.

  2. Next add onions and garlic, cook for about 2 minutes or until onion become soft and translucent. Season with paprika, cumin, bouillon, salt and pepper, add in the jalapenos or chili powder if using. Cook stirring often until fragrant, for about 30 seconds.

  3. Pour tomatoes sauce and chicken broth into sauce pan and bring to a boil stirring once or twice. Reduce heat to low, cover sauce pan and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.

  4. Remove pan from heat, let it sit covered for 5 minutes then fluff rice with a fork or serving spoon.

  5. Garnish with parsley and serve.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.