Classic Mexican Rice

5 from 7 votes

Classic Mexican rice with fluffy grains and rich tomato flavor. This easy, restaurant-style recipe uses a simple method for perfectly tender rice every time.

Course: Side Dish

Cuisine: Mexican

Servings: servings

Calories: 177kcal

Author: Sally Humeniuk

Ingredients

2 tomatoes cored and quartered
1 onion coarsley chopped
3 jalapeno chiles divided
⅓ cup vegetable oil
2 cups long-grain white rice, rinsed
4 cloves garlic minced
2 cups chicken broth or vegetable broth
1 Tbsp tomato paste
1 ½ tsps salt
½ cup fresh cilantro minced
Lime wedges

Instructions

Preheat oven to 350℉.
Prepare tomato mixture. Process tomatoes and onion in a blender or food processor until smooth. Measure out 2 cups and set aside.
2 tomatoes, 1 onion
Prep jalapeños. Remove seeds from two jalapeños and mince. Finely chop the third jalapeño (with seeds) and set aside separately.
3 jalapeno chiles
Toast the rice. Heat oil in a Dutch oven over medium-high heat. Add rice and cook, stirring frequently, until lightly golden and fragrant, about 6–8 minutes.
⅓ cup vegetable oil, 2 cups long-grain white rice,
Add garlic and jalapeños. Reduce heat to medium. Stir in garlic and the two seeded jalapeños. Cook for about 1 minute, until fragrant.
4 cloves garlic, 3 jalapeno chiles
Add liquids. Stir in the tomato mixture, broth, tomato paste, and salt. Bring to a boil.
2 tomatoes, 2 cups chicken broth, 1 Tbsp tomato paste, 1 ½ tsps salt, 1 onion
Bake. Cover and transfer to the oven. Bake for 30–35 minutes, stirring once halfway through, until the rice is tender and liquid is absorbed.
Finish. Remove from oven and stir in cilantro and the remaining jalapeño. Serve with lime wedges.
½ cup fresh cilantro, Lime wedges, 3 jalapeno chiles

Notes

Don’t skip the tomato paste. It adds depth and color—substituting with tomato sauce will result in a flatter flavor.
Use the extra tomato mixture. Stir it into black beans, tacos, or fajitas for added flavor.
You can reduce the oil. Use about 1/4 cup if preferred. The rice will still turn out well, but with slightly less richness.
Try simple add-ins. Black beans, pinto beans, shrimp, or sliced green olives all work well.
Great for make-ahead. This rice reheats well and often tastes even better the next day.

Nutrition