Zesty, tomato-y, fluffy rice mixed and incorporated with spices and herbs will bring you the ultimate satisfaction of a delicious meal. This homemade Mexican rice dish is all you want to accompany the table for Taco Tuesdays or any time you need a comforting, fulfilling treat. The best thing about this rice dish is that it doesn’t need any fancy ingredients, and you can count on the things you already have at home!
Our version of Mexican rice will bring authentic flavors to your table in a minimum amount of time. So, pick up your things, and let’s make some delicious rice to celebrate your loved ones!
Homemade Authentic Mexican Rice Recipe!
12
servings5
minutes50
minutes1
hourThis quintessential rice dish makes a delicious treat that transforms your bland plain rice. This will undoubtedly be one of the best rice recipes you’ve tried, and you can serve it along with salsa, chipotle chicken, Carne Asada, or scrambled eggs.
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Ingredients
- Spices & Herbs
4 cloves 4 Garlic (minced)
1/2 tsp 1/2 Chili powder
1/4 tsp 1/4 Ground Cumin
1/4 cup 1/4 Fresh Cilantro (chopped)
1/4 cup 1/4 Fresh Parsley (chopped)
- Other ingredients
2 cups 2 Long-grain White rice
4 4 Roma tomatoes (quartered and cored)
1 1 White onion (peeled and quartered)
2 cups 2 Chicken broth. Shop This
1/3 cups 1/3 Olive oil. Shop This
1 cube 1 Tomato bullion. Shop This
1/2 tsp 1/2 Sea salt
Lime wedges (for serving)
Directions
- Start by adjusting an oven rack to the middle position and preheat the oven to 350 degrees (F).
- In the meantime, put the quartered tomatoes and onion into the jar of your blender or food processor and puree them until you get a smooth paste.
- Measure two cups of puree, discarding any excess.
- Then, heat the oil in a large oven. Once the oil is heated through, add the rice and sauté, often stirring, until the rice grains turn light golden in color. This process will take around 10 to 15 minutes.
- Now, mix in the garlic and saute until aromatic, for about 30 seconds. Next, stir in tomato mixture, broth, chili powder, ground cumin, tomato paste, and salt to taste and bring the mixture to a boil.
- Remove the Dutch oven from the stove, cover it, and bake until the rice is soft and the liquid is fully absorbed for about 30 minutes. Make sure to stir halfway through baking time.
- Serve warm with lime wedges!
- Once the rice is cooked, fluff rice with a fork and mix in cilantro and parsley.
- Do the taste check at this point and add more salt if required.
Recipe Video
Cooking Tips and Suggestions by SpiceRally…
- If you can’t find tomato bullion, you can use one tablespoon of tomato paste instead. Keep in mind that tomato sauce will NOT work for this recipe as it will change the flavor.
- If you prefer a vegetarian version of this Mexican rice, replace the chicken broth with vegetable stock or water. However, we recommend vegetable stock instead of water for more flavor in your vegetarian rice dish.
- If you prefer some hot and spicy kick, fold in about one tablespoon of chopped serrano peppers once the rice is cooked.
- You can also use brown rice instead of white rice here. If so, you’ll have to add ten more minutes to the banking time.
- You don’t have to use both fresh herbs in your recipe. Feel free to go with what you have in hand or skip them entirely.
- You can store leftovers covered in the refrigerator for up to four days.
- Freezing option: Spread the cooked rice out on a rimmed baking pan to cool it down quickly. Then, empty it into freezer-safe plastic bags. When you need a quick side dish, just take a bag of rice out of the freezer, defrost, and reheat.
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Nutrition Facts
12 servings per container
Serving Size2 servings
Calories1140
- Amount Per Serving% Daily Value *
- Total Fat
74g
114%
- Saturated Fat 12g 60%
- Sodium 5290mg 221%
- Amount Per Serving% Daily Value *
- Potassium 550mg 16%
- Total Carbohydrate
112g
38%
- Dietary Fiber 9g 36%
- Sugars 13g
- Calcium 15%
- Iron 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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