Mexican Rice

mexican-riceMexican Rice


  • 1- 24 ounce can whole, peeled tomatoes, drained
  • 1 medium yellow onion, quartered 2 jalepenos, seeds and ribs removed, chopped
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 and 1/2 teaspoons salt
  • 1/2 cup fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1 lime cut into wedges for garnish


  1. Pre-heat your oven to 350 degrees.
  2. With your blender, combine whole tomatoes with quartered onion and blend until it’s completely pureed and smooth. Measure two cups of this mixture, and discard any excess. YOU ONLY NEED TWO CUPS OF THIS MIXTURE.
  3. Place long grain white rice rice in fine strainer and rinse the rice until the liquid runs clear. This will take a couple of minutes. Don’t skip this step! It is absolutely necessary for perfect rice!
  4. Allow the rice to drain, and shake to remove any excess water.
  5. Heat 1/3 cup canola oil in a large oven-safe skillet (If you do not have an oven safe skillet, you can transfer the rice to a casserole dish before putting it in the oven) over medium heat. When hot, add in the rice.
  6. Stir fry the rice in the hot oil for 8-10 minutes, until the rice starts turning golden brown. Stir regularly to prevent the rice from sticking to the bottom of the pan.
  7. Add in chopped jalepenos, and garlic. Cook for a few minutes.
  8. Stir in chicken broth, the pureed tomato/onion mixture (2 cups), salt, and cumin. Bring this mixture to a boil over medium-high heat. When boiling, cover the oven-safe pan and place it in the oven. If you do not have an oven-safe skillet, transfer the mixture to an oven-safe casserole dish.
  9. Continue cooking the rice in the oven for 30-35 minutes, stirring every 10 minutes. When all of the liquid is absorbed and the rice is tender, remove the rice from the oven.
  10. Stir in cilantro, and garnish with lime wedges.
    Serve immediately.
  11. This rice heats up great the next day so you can make it ahead of time!

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