Improved Mexican Rice Recipe

Improved Mexican Rice Recipe

As an Amazon Associate I earn from qualifying purchases

Restaurant-style Mexican rice can easily be made at home. This Mexican rice is a flavorful accompaniment to any of your homemade Mexican dishes. Delicious!

This new improved Mexican Rice recipe is so much better than the old recipe I used to make. 

I told you last week, about how I made homemade Mango Salsa and shared with you how I used it last summer making a Mango Salsa Chicken. Those two recipes remain the same. However, I changed the way I make Mexican rice.

This improved Mexican rice is a little quicker to make and there is less clean up because I did not use the food processor to blend up the fresh tomatoes. Best of all, by using canned tomatoes some of the raw tomato taste I didn’t like is gone!

Dutch-oven in oven

The secret to really good and flavorful Mexican rice is to first rinse the rice, this helps remove the grains from starches on the surface of the rice, which in turn helps prevent clumping. Secondly, cooking the rice in oil until it is nicely golden offers. Toasting the rice adds more flavor.

Restaurant-style Mexican rice can easily be made at home. This improved Mexican rice is a flavorful accompaniment to any of your homemade Mexican dishes. 

ingredients to make rice

How To Make Mexican Rice

Place your oven rack into the middle position and preheat oven to 350 degrees F.

Chop the onions, jalapenos, and garlic, set aside.

Pour the rice into a fine-mesh strainer and rinse under cold running water until water runs clear; about 1 ½ minutes. Shake rice to remove excess water.

This step removes the starch from the rice so it will not stick. DO NOT SKIP THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

rinsing rice in sink

Heat oil in a 10-inch Dutch oven or oven-safe dish with a lid over low-medium heat; about 2 minutes.

Add the rice and stir-fry in the oil, until the rice is light golden and translucent; about 6 to 8 minutes. 

Reduce the heat a little, if the rice starts to spatter too much.

rice cooking in pot

Reduce heat to medium, add onions, garlic, and jalapenos to the rice. Cook for about 3 minutes, stirring constantly. Then stir in tomato paste and let it brown a couple of minutes.

rice cooking in pot with onions and jalapeno

Once the paste has browned, add broth, tomatoes and season with salt. Increase heat to medium-high, and bring to a boil.

pouring broth into rice

Place a lid on the pot and transfer the pot to the oven.

covering pot with lid

Bake the rice for 20 to 30 minutes, or until the liquid is absorbed and the rice is tender. After about 15 minutes of baking, gently stir the rice and check moisture. Your cooking time may need to be adjusted depending on how dry it is.

Mexican Rice ready to eat

Leftover Rice

This recipe makes a lot of rice, so if you have leftovers, you can freeze the rice inside a freezer zip-top back for up to 6 months.

When ready to use, thaw enough to remove from the bag in the microwave on high-heat in one-minute intervals. Remove from bag, place in a bowl with a plate over the bowl. Heat on high again in one-minute intervals, until warmed through. Fluff with a fork and serve.

The leftover rice is great for quick and easy weeknight meals!

Mexican ricein bowl

Oh great, now I am hungry just looking at this!!

Mexican Rice
Print Pin Rate this Recipe
0 from 0 votes

Mexican Rice

Restaurant-style Mexican rice can easily be made at home. This Mexican rice is a flavorful accompaniment to any of your homemade Mexican dishes. Delicious!
Course Side Dish
Cuisine Mexican
Keyword mexican, Restaurant-Style, rice
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 284kcal

Ingredients

  • 14.5 ounce canned petite diced tomatoes
  • 1 medium white onion diced
  • 3 medium jalapenos diced
  • 2 cups long grain white rice
  • cup canola oil
  • 4 garlic cloves minced
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • salt to taste
  • ½ cup fresh cilantro minced, for serving
  • 1 lime cut into wedges, for serving

fresh cilantro and lime wedges, for serving (optional)

    Instructions

    • Place your oven rack into the middle position and preheat oven to 350 degrees F.
      Chop the onions, jalapenos, and garlic, set aside.
    • Pour the rice into a fine mesh strainer and rinse under cold running water until water runs clear; about 1 ½ minutes. Shake rice to remove excess water.
      This step removes the starch from the rice so it will not stick. DO NOT SKIP THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
    • Heat oil in 10-inch Dutch oven or oven safe dish with a lid over low-medium heat; about 2 minutes.
      Add the rice and stir-fry in the oil, until the rice is light golden and translucent; about 6 to 8 minutes.
      Reduce the heat a little, if the rice starts to spatter too much.
    • Reduce heat to medium, add onions, garlic, and jalapenos to the rice. Cook for about 3 minutes, stirring constantly. Then stir in tomato paste and let it brown a couple of minutes.
      Once the paste has browned, add broth, tomatoes and season with salt. Increase heat to medium-high, and bring to a boil.
    • Place a lid on the pot and transfer the pot to the oven.
      Bake the rice for 20 to 30 minutes, or until the liquid is absorbed and the rice is tender. After about 15 minutes of baking, gently stir the rice and check moisture. Your cooking time may need to be adjusted depending on how dry it is.
    • Serve topped with fresh cilantro and lime wedges, if desired.

    Notes

    Leftover Rice: This recipe makes a lot of rice, so if you have leftovers, you can freeze the rice inside a freezer zip-top back for up to 6 months. When ready to use, thaw enough to remove from the bag in the microwave on high-heat in one-minute intervals. Remove from bag, place in a bowl with a plate over the bowl. Heat on high again in one-minute intervals, until warmed through. Fluff with a fork and serve. The leftover rice is great for quick and easy weeknight meals!

    Nutrition

    Calories: 284kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Sodium: 318mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 14.4mg | Calcium: 44mg | Iron: 1.4mg
    Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
    The Mountain Kitchen
    Follow me
    Latest posts by The Mountain Kitchen (see all)


    2 thoughts on “Improved Mexican Rice Recipe”

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


    Want FREE Recipes?

    Join our mailing list to receive the latest recipes!

    Subscription Options

    You have Successfully Subscribed!