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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, rice recipes, side dishes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 349kcal
Author Immaculate Bites


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


Oven Baked Mexican Rice

  • Preheat oven to 350 degrees F. Rinse rice through water. In a half sheet baking pan
  • 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.
  • Cover tightly with aluminum foil paper.
  • Gently place in oven and let it cook for about an hour.
  • 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

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


  • There are two ways of making the Oven Baked Mexican Rice. (1) You can start by sautéing the onion, garlic, rice, and jalapenos on the stove before placing them in the baking pan. (2)Or you can go the easiest route by throwing everything in the baking 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 and 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 during the cooking of rice 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.


Calories: 349kcal | Carbohydrates: 62g | Protein: 6g | Fat: 7g | Sodium: 1043mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 6.9mg | Calcium: 43mg | Iron: 2mg