• The Best Mexican Rice

    1 vote
    The Best Mexican Rice
    Prep: 20 min Cook: 30 min Servings: 8
    by MarthaW
    10 recipes
    I made this for a Cinco de Mayo party and it was just like the rice you get in a Mexican restaurant. Light, fluffy, and perfect for your next Mexican fiesta!


    • 12 oz. very ripe and cored tomatoes
    • 1 medium white onion, peeled and cut into large pieces
    • 2 medium jalapenos, ribs and seeds removed, quartered
    • 2 cups long grain white rice (Trader Joes Jasmine Rice)
    • 1/3 cup canola oil
    • 4 garlic cloves, pressed
    • 2 cups low sodium chicken broth
    • 1 Tbsp. tomato paste
    • 1-1/2 tsp. salt


    1. Adjust rack to middle of oven and preheat to 350 degrees
    2. Process tomatoes and onion in food processor or blender until pureed and smooth. Transfer to measuring cup and reserve exactly 2 cups. Discard excess.
    3. Rinse rice in fine mesh strainer under cold running water until water runs clear. Note: You must do this to remove starch, or rice will not be dry and fluffy. Shake to remove excess water.
    4. Heat oil over medium heat in heavy bottomed oven-safe 10 or 12 inch straight sided dutch oven with tight fitting lid.
    5. Add rice and fry, stirring, until light golden, about 6-8 minutes.
    6. Add garlic and jalapenos and cook, stirring constantly for about 1-1/2 minutes.
    7. Stir in chicken broth, pureed mixture, tomato paste, and salt, increase heat and bring to a boil.
    8. Cover pan and transfer to preheated oven.
    9. Bake 30-35 minutes until liquid is absorbed and rice is tender (do not remove lid).
    10. Remove from oven, let sit 15 minutes. Fluff with fork and serve.

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    • MarthaW
      This recipe is a keeper! Just like rice in your favorite Mexican restaurant.

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