Homemade Mexican Rice
Classic homemade Mexican rice made with pureed tomatoes and onion, sautéed rice, and baked until tender.
Equipment
- Food processor or blender
- large Dutch oven or 3-quart saucepan
- Oven
- ovenproof baking dish (optional)
- Fork
Ingredients
Ingredients
- 4 Roma tomatoescored and quartered see note 1
- 1 onionpeeled and quartered
- 1/3 cupolive oilor vegetable oil
- 2 cupslong-grain white rice see note 2
- 4 clovesgarlicminced
- 2 cupschicken brothor water
- 1 tablespoontomato pasteor one cubeConsomate tomato bouillon see note 3
- Salt
- minced fresh cilantroor parsley for garnish (see note 4)
- Lime wedgesfor serving
Instructions
Instructions
- Preheat the oven to 350°F and place a rack in the middle position.
- In a food processor or blender, puree the quartered, scored Roma tomatoes and the quartered onion until smooth. Measure out 2 cups of the puree and discard any excess.
- In a large Dutch oven or a 3-quart saucepan, heat the oil over medium-high heat until shimmering.
- Add the rice and sauté, stirring frequently, until the rice is light golden, about 10 to 15 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Stir in the 2 cups tomato-onion puree, the 2 cups chicken broth or water, the tablespoon of tomato paste (or one cube Consomate tomato bouillon), and salt to taste (about 1 1/2 teaspoons if you like it that way). Bring the mixture to a boil.
- Cover the pot (or transfer the mixture to an ovenproof baking dish and cover) and place it in the preheated oven. Bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir once about halfway through the baking time.
- Remove from the oven. Fluff the rice with a fork, fold in minced fresh cilantro or parsley if using, and adjust seasoning with more salt if needed.
- Serve warm with lime wedges.
Notes
Tomatoes and onions:So many readerslove using their favorite salsa instead of the tomato/onion mixture. You can even use canned tomatoes, Rotel, or a couple cans of El Pato tomato sauce, a zesty tomato and chili purée found at Mexican grocery stores. As long as you have two cups of liquid, you’re good to go.
Rice:Any long-grain white rice (including Basmati and Jasmine) work well here. To substitute brown rice, add 10 minutes to the baking time.
Tomato paste:If you don’t want to open a small can of tomato paste, look for a tube at the grocery store. In Mexico cooks use one cube of Consomate brand tomato bouillon instead of tomato paste.
Cilantro:Or substitute parsley. In truth, no one in Mexico ever does this (but let’s be honest: they would never make rice in the oven, either).
Yield:This Mexican Rice recipe makes about 6 c. rice, enough for 12 (1/2-c.) servings.
Storage:Store leftovers covered in the refrigerator for up to 4 days.
Rice:Any long-grain white rice (including Basmati and Jasmine) work well here. To substitute brown rice, add 10 minutes to the baking time.
Tomato paste:If you don’t want to open a small can of tomato paste, look for a tube at the grocery store. In Mexico cooks use one cube of Consomate brand tomato bouillon instead of tomato paste.
Cilantro:Or substitute parsley. In truth, no one in Mexico ever does this (but let’s be honest: they would never make rice in the oven, either).
Yield:This Mexican Rice recipe makes about 6 c. rice, enough for 12 (1/2-c.) servings.
Storage:Store leftovers covered in the refrigerator for up to 4 days.