Mexican Rice

This past weekend I made these enchiladas, except I made them with chicken this time. So creamy and delicious! I wanted a new side to go along with these and thought of my love for Mexican rice at the Mexican restaurants. This rice was far better than any I’ve had in a restaurant. So fresh and the texture of the rice was just perfect…moist but not gummy. I seriously ate it right out of the pan and could not stop eating it! This makes a ton of rice (we are going to get three meals out of it I think) so it’s great for a crowd! This rice takes a little bit of extra time but it’s really not hard to put together at all, and SO worth it!! I will be making this time & time again!

Mexican Rice
Source: Adapted from Dinner & Dessert, originally from Cook’s Illustrated September 2004

Ingredients:

1 can Rotel (diced tomatoes w/green chiles)
1/2 of a medium onion, quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced (approx. 4 teaspoons)
1 3/4 cups low-sodium chicken broth
1 tablespoon tomato paste
1 ½ teaspoons salt
½ cup minced fresh cilantro leaves
1 lime, cut into wedges for serving


Directions:

Preheat oven to 350 degrees.

In a food processor or blender, add rotel & onion quarters and puree until smooth.

Place rice in a large mesh strainer and rinse under cold water until the water runs clear (about 1 minute). Shake strainer to rid rice of excess water.

In a heavy oven safe straight sided saute pan or Dutch Oven, heat oil over medium high heat, cover and cook for 1-2 minutes. Drop a few grains of rice in the oil and if the grains sizzle the oil is ready. Add the rice and fry, stirring very frequently until the rice is light golden in color, approximately 6 to 8 minutes. Reduce heat to medium and add garlic. Cook for about 1 1/2 minutes, stirring constantly. Add in pureed tomato/onion mixture, chicken broth, tomato paste & salt. Bring to a boil.

Once boiling, cover pan with a tight fitting lid and transfer to oven. Bake for 30 to 35 minutes, stirring halfway through baking, until rice is tender and the liquid is absorbed. Remove from oven and stir thoroughly. Add in cilantro and stir to incorporate. Serve with lime wedges if desired.

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Comments

  1. This looks awesome. My sister's been asking about a Mexican rice recipe for a while now and I like that yours doesn't require any cumin.

  2. jillian :: cornflake dreams. says:

    YUM! ive been craving mexican food lately, this looks delicious. xoxo jcd :: do stop by, im hosting a jewelry giveaway: cornflake dreams

  3. Very nice! This is in my oven as I type….I {heart} Mexican food and am always game to add to my repertoire. 🙂

  4. Macaroni and Cheesecake says:

    Karla, hope it turns out great!

  5. Magnolia says:

    What a neat post! Thank you for sharing!

  6. Recipe contests says:

    I've been looking for a better Mexican rice recipe for when my husband and I do our TexMex nights. WIll have to try this out this weekend!

    Take care,
    — Chelsey

  7. BigBearswife says:

    OO my weakness at a mexican place is the rice. I know I shouldnt eat a lot of it, but I can't help it lol. Saving this! I'm now following your blog. I'd love it if you'd come over to my site and follow me too! Thanks!
    -Angie
    http://bigbearswife.com

  8. @LukeHelliwell says:

    Trying this today hope it goes well

  9. Krystin says:

    Thank you for the recipe!! I cooked this tonight and it was AMAZING!! I have been looking for a good recipe that produces an authentic Mexican taste, and this is it! Thanks again!

  10. Have you ever made this with brown rice ? I always have brown .
    My son has made this and loves it . Thanks Vicki

  11. I tried this tonight…my family LOVED it! They said it was as good or better than restaurant rice, and my Latina friend’s recipe!

  12. Did you use instant rice because mine seemed a bit mushy.

  13. IS This gluten FREE?

  14. Love this recipe. I have used it several times and my husband loves it!

  15. This is my tried and true, go-to recipe for mexican rice. thank you so much for sharing, i’ve used it over, and over!

  16. Anyone try this in a crock pot?

  17. How many servings does this recipe produce?

  18. This rice is incredible! Flavorful and delicious!

    Mine turned out a bit crunchy at the end, so I had to cook it much longer in the dutch oven. Do you cook the rice a bit before throwing it into the dutch oven?

    Making it again this week for dinner! 🙂
    Ronda recently posted..The Art Of Etiquette {Week 2}My Profile

  19. i HAVE A DOUBLE BATCH IN THE OVEN RIGHT NOW.
    hOPING TO FREEZE IT FOR QUICK DINNERS IN THE NEAR FUTURE.

  20. Christina Jones says:

    I have made this many times and love it. I need to make 4 batches of it for a party. I am wondering if it will cook out doubled up?

  21. Hello! I was wondering if you have tried using a CROckpot instead of the oven after frying?