Mexican Rice

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Looking for the perfect side dish to serve with your favorite Mexican meal? This one pot Mexican rice rivals my favorite Mexican restaurant and is so easy to make right in your own kitchen.

The rice is sautéed until golden brown then simmered in a chicken broth to perfection. It is a delicious and flavorful side dish to accompany any Mexican dish.

Spice up your next taco night by making this mexican rice and you will have everyone at your dinner table shouting Ole! 😉

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Mexican Rice

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: to 8 servings as a side dish

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Ingredients

2 ripe tomatoes, about 12 ounces, cored and quartered
1 medium white onion, peeled, trimmed of root end, and quartered
3 medium jalapeño chiles, divided
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced (about 4 teaspoons)
2 cups low-sodium chicken broth
1 tablespoon tomato paste
1 ½ teaspoons table salt
1/2 cup minced fresh cilantro leaves
1 lime, cut into wedges for serving

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Instructions

Heat oven to 350 degrees.
In the bowl of a food processor fitted with the metal blade, process tomatoes and onion until smooth and thoroughly pureed, about 15 seconds. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).
Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
Heat oil in heavy-bottomed ovensafe 12-inch straight-sided Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.