Mexican Rice

Mexican Rice | The Kitten Kitchen

This rice. Oh man. This rice. It’s so good.

Do I start a lot of my blog posts that way? I feel like I do. Hey. I’m passionate about these recipes. That should make you feel good. I don’t post gross stuff.

I had some tomatoes that were too mushy to chop and use in salads, a moment to me that means: “Make some Mexican rice!” That's a good moment because it strikes when I’m about to throw food in the garbage. I hate throwing out food, so I put the tomatoes in the food processor and made something with ‘em. More examples? Bananas. Don’t throw those brown babies out. Make banana bread! Mushy cucumbers? Make gazpacho!

Mexican Rice | The Kitten Kitchen

I digress.

This rice freezes really well, too. In this household of two, that's important because there’s only so much rice we can eat in one sitting. Give us a break, people! We can't eat all the food. Actually, I could probably eat this rice, all of it, in one sitting, so I always hurry and put it in a freezer-safe bowl before this happens.

Mexican Rice Recipe
Serves 6-8

3 small tomatoes, cored and quartered
1 yellow onion, peeled and quartered
2 cups long-grain white rice
1/3 cup vegetable oil
4 garlic cloves, minced
2 cups chicken or vegetable broth
1 tablespoon tomato paste
2 teaspoons salt
1/4 cup fresh cilantro, minced*
Lime wedges, for serving**

Optional Add-Ins
3 jalapeño chili peppers

*Tip: If you hate the taste of cilantro, opt for parsley.

**Tip: When I serve this rice with tacos, my husband and I drizzle jarred taco sauce on top! It’s delish.

  1. Place oven rack in the middle position, and preheat oven to 350°F.
  2. In a food processor, combine tomatoes and onions until smooth, scraping the bowl as needed. The mixture should measure 2 cups. Discard excess, or freeze and toss into your next batch of tomato sauce.
  3. Optional: Remove seeds and ribs of 2 jalapeños and discard. Mince and set aside. Mince remaining jalapeño, ribs and seeds included, then set aside.
  4. Rinse rice in fine-mesh strainer under cold running water until water runs clear, about 1 1/2 minutes. Shake strainer to remove excess water.
  5. Heat oil over medium-high heat in oven-safe 12-inch sauté pan (or Dutch oven) with lid, about 2 minutes. Drop a grain of rice in the oil. If it sizzles, it’s ready.
  6. Add rice and stir frequently until it's light and translucent, 6-8 minutes.
  7. Reduce heat to medium, then add garlic (and optional seeded minced jalapeños). Stir until fragrant, about 1 1/2 minutes.
  8. Add tomato and onion mixture, chicken broth, tomato paste and salt.
  9. Increase heat to medium-high, and bring to boil. Cover pot, then transfer to oven.
  10. Bake until liquid is absorbed and rice becomes tender (about 30-35 minutes), but stir well after rice cooks for 15 minutes.
  11. Add cilantro (and optional reserved minced jalapeño).
  12. Serve immediately with lime wedges to squeeze over the rice.

Mexican Rice | The Kitten Kitchen

Find more easy recipes like this on my blog, The Kitten Kitchen.

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