Mexican Rice

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

Course Side Dish

Cuisine Mexican

Diet Gluten Free

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 349kcal

Author Imma

Ingredients

Oven Baked Mexican Rice

3 cups or 600 g rice , (I used Basmati)
1 medium onion , chopped
14 oz can tomatoes sauce
½ cup or 8 fl oz cooking oil
2 tsp chicken bouillon
2 tsp or 11.8 g salt
1 tbsp or 6.90 g paprika
1 tbsp or 9.84 g garlic powder
4 cups or 946 ml chicken broth or water
1 tsp or 2.33 g white or black pepper
1 1/2 tsp or 3.05 cumin spice
3/4 tsp or 2.03 chili spice or 1 minced jalapeño pepper , optional, omit if cooking for kids

Stovetop Mexican Rice

¼ cup or 2 fl oz cooking oil
2 cups or 400 g long grain rice , (I used Basmati)
1 medium onion , chopped
2 tsp or 5.60 g minced garlic
1 tsp or 6.90 g paprika
1 ½ tsp or 3.05 g cumin
1 tsp chicken bouillon (replace with salt about ½ teaspoon)
1 tsp or 5.90 g salt
½ tsp or 1.16 g freshly ground black pepper
¾ tsp chili or minced jalapenos (optional)
8 oz tomatoes sauce
4 cups or 946 ml chicken broth or water
1 tbsp freshly chopped parsley , for garnishing

Instructions

Baked Mexican Rice

Preheat the oven to 350℉/177℃. Rinse rice thoroughly in water.
In a baking pan or oven-proof skillet, combine all ingredients and stir so that everything is fully combined.
Cover tightly with aluminum foil paper.
Gently place it in the oven and let it bake for about an hour.
Remove carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum foil. Fluff rice with a fork and mix evenly. Serve warm

Stovetop Mexican Rice

Heat oil in a medium saucepan over medium-high heat, and toast the rice, stirring occasionally, for 2-3 minutes.
Next, add onions and garlic, and cook for about 2 minutes or until the onion softens and becomes translucent. Season with paprika, cumin, bouillon, salt, and pepper. Add the jalapenos or chili powder if using. Stir for about 30 seconds.
Pour tomato sauce and chicken broth into the saucepan and bring to a boil, stirring once or twice. Reduce heat to low, cover saucepan, and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.
Remove pan from heat, let it sit covered for 5 minutes, then fluff rice with a fork or serving spoon.
Garnish with parsley and serve.

Notes

There are two ways of baking Mexican Rice. (1) You can start by sautéing the onion, garlic, rice, and jalapenos on the stove before placing them in the baking pan. Or (2), you can go the easiest route by throwing everything in the pan and bake for about 55-60 minutes.
Make sure you use a tight-fitting lid to cover the rice. Based on my experience of using aluminum paper with the lid. The best one is the one that comes with the pan (a matching set) or just use strong aluminum paper. You may have to double it to ensure it is perfectly cooked.
At no point while the rice is cooking should you uncover the pan and or stir the rice.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition