Mexican Rice Recipe

5 from 1 vote

This Mexican Rice is loaded with flavor and a touch of spice. And it’s super easy to make! Want it milder? Skip the chilis and cut back on chili powder.

This is my favorite baking dish for this recipe!

Prep Time10

Cook Time55

Resting Time10

Total Time1 15

Course: Dinner, Side Dish

Cuisine: Healthy, Mexican, Vegetarian

Keyword: Mexican Rice, Mexican Rice Recipe

Servings: as a side (see note 1 to make a main course)

Author: Chelsea Lords

Cost: $4.13

Equipment

9x13-inch baking dish ceramic, not metal

Ingredients

Rice (see note 1)

1-1/2 cups uncooked long-grain white rice see note 2
2 cups chicken broth
1 tablespoon tomato paste
1 (14-ounce) can diced tomatoes or crushed tomatoes, undrained
3 tablespoons mild diced green chiles well drained
2 teaspoons chili powder see note 3
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon pepper
4 tablespoons unsalted butter sliced into 6 pieces

Optional Additions

Fresh cilantro
Lime

US - Metric

Instructions

Preheat oven to 400°F. Very generously spray a ceramic or glass (not metal) 9x13-inch pan. Cut butter into 6 thin slices and set aside.
Right in the dish, combine all the ingredients listed under “Rice” except butter. Mix well. If desired, add a few full sprigs of cilantro on top.
Add cut pieces of butter evenly on top of the dish. Seal tightly with foil and bake for 40 minutes. Remove foil and continue baking for 15 minutes.
Remove from oven. After baking, immediately cover again and let it rest for 10 minutes without stirring. (I know, it looks like it didn’t work out!) Remove foil. Remove sprigs of cilantro and discard.
Optionally, add chopped cilantro and lime juice to taste; fluff rice with a fork. Adjust seasoning if needed.

Video

Notes

Note 1: Make into a main course: I love adding a can of black beans and 1 cup of frozen corn. Use this mix, along with cheddar cheese, to fill tortillas, creating tacos, burritos, or quesadillas. Brown on the stovetop and serve with sour cream, salsa, and guacamole!

Note 2: Long-grain white or basmati rice. Other varieties won’t work the same.

Note 3: Be sure to use chili powder—not to be confused with chilli powder, which is very hot.

Storage: Cool completely and store in an airtight container in the fridge for 5 days. Reheat with a bit of water or stock. To freeze, cool, portion into freezer bags (2 cups each), and freeze up to 3 months. Thaw overnight in fridge.

Nutrition