Authentic Mexican Rice 1

Authentic Mexican Rice

September 18, 2013Danita

Authentic Mexican Rice 1

For a LONG time I’ve been a lover of all foods Mexican….except rice.  It wasn’t until we went to Mexico and had real Mexican rice that I began to like it.  The packages we get here just aren’t the same.  My husband found this recipe online and thought “I” might like it…as it turns out I actually did.  It reminds me very much of the rice we had in Mexico.  Peas and carrots could be added to make it even more “authentic”.

There are several steps to making it and longer cooking time is needed, so planning ahead is a must.

Here’s the Recipe:

(Ingredients listed in printable recipe at bottom)

Rinse rice in a mesh strainer under running water until water runs clear – about 5 minutes (This step is very important – it rinses away the starch and keeps rice from being sticky)

Remove excess water by shaking or allowing to stand in strainer for a few minutes

Preheat oven to 350 degrees

mexican rice onions and tomatoes

In a blender or food processor, combine onion and tomatoes

mexican rice onions tomatoes and broth

Measure exactly 2 cups (1 can of tomatoes and 1 small onion should be right at 2 cups if it’s a little less just add a little extra chicken broth)

Add 2 cups chicken broth to tomatoes and stir

Remove seeds and ribs from jalapeno and finely chop

 

cook rice in oil

Heat oil in dutch oven over medium high heat and add rice

Fry until light golden and translucent – about 6-8 minutes

mexican rice add garlic and jap

Reduce heat to medium and add garlic and pepper

Cook, stirring constantly, about 1 1/2 minutes longer

mexican rice add tomatoes and broth

Stir in broth-tomato mixture and salt

Increase heat and bring to a boil

Cover pan with lid and transfer to hot oven

mexican rice stir after 20 min

Bake 15 minutes then remove from oven and stir

Return to oven, with lid, and cook 20 more minutes or until all liquid is absorbed 

Serve with more jalapenos and chopped cilantro if desired

mexican rice 2

This makes a A LOT of rice so it’s great for serving a crowd.

Mexican Rice
Serves 10
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Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 1 can dice tomatoes
  2. 1 small onion
  3. 1 jalapeno pepper - chopped and seeded
  4. 2 cups long grain white rice - rinsed
  5. 1/3 cup canola oil (or other oil that can withstand high heat)
  6. 4 cloves minced garlic - or 2 teaspoons minced garlic in jar
  7. 2 cups chicken broth (if making your own with bullion cubes omit salt)
  8. 1 1/2 teaspoon salt
Optional
  1. chopped cilantro
  2. lime slices
Instructions
  1. Preheat oven to 350 degrees
  2. In food processor or blender process onion and tomatoes
  3. Measure exactly 2 cups
  4. Add 2 cups chicken broth to tomatoes and stir
  5. Remove seeds and ribs from jalapeno and finely chop
  6. Rinse rice in a mesh strainer under running water until water runs clear - about 5 minutes
  7. Remove excess water by shaking or allowing to stand in strainer for a few minutes
  8. Heat oil in dutch oven over medium high heat and add rice
  9. Fry until light golden and translucent - about 6-8 minutes
  10. Reduce heat to medium and add garlic and pepper
  11. Cook, stirring constantly, about 1 1/2 minutes longer
  12. Stir in broth-tomato mixture and salt
  13. Increase heat and bring to a boil
  14. Cover pan with lid and transfer to hot oven
  15. Bake 15 minutes then remove from oven and stir
  16. Return to oven, with lid, and cook 20 more minutes or until all liquid is absorbed
  17. Serve with more jalapenos and chopped cilantro if desired
Notes
  1. 1 can of tomatoes and 1 small onion should be right at 2 cups if it's a little less just add a little extra chicken broth
  2. The original recipe calls for 3 chopped jalapenos but I only use one large
  3. Rinsing the rice is very important - it washes away the starch and keeps rice from being sticky
  4. This easily serves 8-10 people
O Taste and See https://otasteandseeblog.com/
Linked with Tumbelweed Contessa 

 

 

10 Comments

  • Erlene

    May 7, 2014 at 3:13 AM

    My husband’s step mom is from Mexico and she made Mexican rice for them a lot. My husband makes his very similar to this except he just cooks it on the stove. I’m interested in trying the oven method to see if it makes a difference.

    1. Danita

      May 7, 2014 at 7:25 AM

      I’ve been interested to see if it would work on the stove. Glad to hear it will. I’m going to try it that way next time. Thanks for stopping by.

  • Emily Thompson

    May 1, 2014 at 8:49 AM

    yum! that looks so good! Pinning!!

  • Jamie H

    April 23, 2014 at 5:03 PM

    Mexican Rice is one of my favorites, but I’ve never made it. I think yours looks delicious!
    Thanks for sharing at Saturday Dishes! I’m pinning all your links and featuring this recipe in my Cinco de Mayo roundup on Friday!

    1. Danita

      April 24, 2014 at 12:28 PM

      Thanks Jamie! Until I found this recipe I had never made it either…it’s super easy, even though there’s quite a few steps. Can’t wait to stop by and check out the roundup.

  • Kris – Sugar Cookies to Peterbilts

    September 19, 2013 at 10:44 AM

    Saving this recipe. I try so many Mexican rice recipes, and they are never quite what I am looking for. I love the sounds of your recipe, I think I finally found what I have been looking for!

    1. Kris – Sugar Cookies to Peterbilts

      September 19, 2013 at 10:46 AM

      Wanted to let you know that I found you at “What’d You Do This Weekend”!

      1. Danita

        September 19, 2013 at 11:23 AM

        Thanks Kris! You’ll have to let me know if you like it.

  • Team Southerland

    September 18, 2013 at 9:07 AM

    I love your Mexican Rice! Remember when I doubled the recipe? 🙂 Even though we had company, we had leftovers for DAYS!!! But, it was great leftovers! 🙂

    1. Danita

      September 18, 2013 at 10:07 AM

      I did remember. Fortunately it’s good left over!

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