The Best Mexican Rice Recipe

Name: The Best Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28 oz. can whole peeled tomatoes; 1 medium onion, chopped; 2 cup chicken stock; 1 1/2 tsp Kosher Salt; 1/2 tsp Ground cumin; 1/3 cup Cooking oil (I use canola); 2 cup Long grain white rice; 2 Jalapeno peppers seeded and chopped; 2 clove Garlic pressed; 1/4 cup Cilantro, finely chopped; 1 Juice from 2 limes, plus wedges for garnish

Servings: persons

1 28 oz. can whole peeled tomatoes
1 medium onion, chopped
2 cup chicken stock
1 1/2 tsp Kosher Salt
1/2 tsp Ground cumin
1/3 cup Cooking oil (I use canola)
2 cup Long grain white rice
2 Jalapeno peppers seeded and chopped
2 clove Garlic pressed
1/4 cup Cilantro, finely chopped
1 Juice from 2 limes, plus wedges for garnish

1
Place tomato and onion in blender or processor and puree until smooth.
2
Transfer 2 cups of tomato mixture to medium sauce pan.
3
Stir in chicken stock, cumin and salt and bring to a boil over medium heat.
4
(Reserve excess tomato mixture for another use.)
5
Meanwhile, heat oil in dutch oven over medium to medium high heat.
6
When oil is sizzling, add rice and saute, stirring frequently until lightly toasted and golden, about 8 to 10 mins.
7
Add the pepper stir til soft, lowering the heat, then add garlic, stir for another 30 seconds.
8
Pour the boiling tomato mixture over the rice, stir to combine.
9
Turn heat to low, cook, covered, until liquid has evaporated and rice is done, 15 to 20 mins.
10
Remove from heat and gently stir.
11
Return lid and allow to rest undisturbed an additional 10 mins.
12
Add cilantro and lime juice, fluff gently with fork.
13
Taste and adjust seasoning if needed.
14
Serve with lime wedges.
15
Enjoy

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 28 oz. can whole peeled tomatoes, 1 medium onion, chopped, 2 cup chicken stock, 1 1/2 tsp Kosher Salt, and more.

Yes, The Best Mexican Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Mexican Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions