Authentic Mexican Rice

This Authentic Mexican Rice Recipe is the ideal accompaniment to many Mexican dishes and is very simple to make.

Course Side Dishes

Cuisine Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 279kcal

Author Michelle Ordever

Equipment

Ingredients

4 medium ripe tomatoes seeded and roughly chopped
1 medium onion roughly chopped
4 cloves garlic peeled
2 jalapeño peppers seeded
¼ cup olive oil
2 cups long-grain white rice thoroughly rinsed
2 cups chicken broth
Fresh cilantro stems removed and finely chopped
Salt and pepper to taste
2 limes cut into wedges

Instructions

Preheat oven to 180°C/350°F/Gas 4.
Place the tomatoes, onion, garlic, and jalapeños into a blender or food processor. Process thoroughly until the mixture is smooth.
In a large oven-safe skillet with a tight-fitting lid, heat olive oil over medium heat. Once hot, add rinsed rice and stir constantly with a wooden spoon for 5 or 6 minutes or until it starts to turn brown.
Add the chicken broth and puréed tomato mixture to pan. Stir until thoroughly combined with rice. Bring to a boil while stirring occasionally, and then remove from heat.
Cover the skillet with the lid and place it in the preheated oven on the middle shelf.
After 15 minutes, remove the lid and carefully stir the contents of the pan. Cook for another 15 minutes or until all excess moisture in the pan has been absorbed.
Remove from the oven and stir in fresh cilantro.
Season with salt and pepper, to taste.
Serve with wedges of fresh lime to help “brighten” the taste.

Notes

The secret to getting making and fluffy Mexican rice that doesn’t stick together is to thoroughly rinse the uncooked rice under cold water for a couple minutes to remove the excess starch.

Nutrition