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If you didn’t already know my sister and I are from Texas (even though she lives in Wisconsin) and Tex-Mex food is something we crave often. For years I had been on a food search trying to find The Best Mexican Rice Recipe that you can make in the comfort of your kitchen. I have tried many recipes, but this recipe is hands down the best I have ever had. I have been making this Mexican Rice Recipe for quite some time and this recipe exceeds my family’s expectations every time. I am so excited to share this recipe with you, so let’s get cooking!
First, mince 2 jalapenos and 3 garlic gloves and set aside. Please wear disposable kitchen gloves when chopping fresh jalapenos because jalapenos can really irritate and burn your skin. Then, in a fine mesh strainer rinse 2 cups of long grain rice until the water runs clear. You are rinsing the rice so it will be dry and not be sticky. Give the rice a couple of good shake to remove all the excess water, then set aside. Puree 4 roma tomatoes and a small hand full of shallots, depending on the shallot size. You can also use a small sweet onion, but you want this mixture to equal 2 cups of liquid. If you have extra puree you can discard it or save it for another recipe. With this ratio I hit about 2 cups every time.
Heatoil in a heavy bottomed oven safe straight sided sauté pan (I use a 3-1/2-quart) or Dutch oven with tight fitting lid over medium heat. Carefully pour in rice and stir fry rice for about 5 minutes, until lightly toasted. Now add your jalapenos and garlic and saute for about 2 minutes. Then add the tomato puree, tomato paste, seasonings, and broth. Gently stir to combine all flavors. Bring the rice to a boil and cover and cook in a preheated oven for about 30 minutes. Once done, fluff with fork and and fresh cilantro to taste.
- Author: Audra
Description
Recipe adapted from Food.com Serves 8
Ingredients
Scale
- 2 medium jalapenos (ribs and seeds removed for milder flavor)
- 3 minced garlic cloves
- 2 cups long grain white rice, rinsed
- 4 roma tomoates (or any tomato of your choice)
- A small handful of shallots or 1 small sweet yellow onion
- 1/3 cup vegetable oil or refined coconut oil
- 1 tablespoon tomato paste
- 2 cups vegetable broth (low sodium)
- 1 tsp chili powder
- 1 tsp oregano
- 1/2 tsp cumin
- 1 teaspoons salt
- 2 heaping TBSP fresh cilantro, finely chopped
- (may add more to your liking)
- limes for serving
Instructions
- Preheat oven to 350 degrees.
- First, mince 2 jalapenos and 3 garlic gloves and set aside. Please wear disposable kitchen gloves when chopping fresh jalapenos because jalapenos can really irritate and burn your skin.
- Then, in a fine mesh strainer rinse 2 cups of long grain rice until the water runs clear, about 1 minute. Rinsing the rice removes the starch so the rice will be dry fluffy and not sticky. Give the rice a couple of good shake to remove all the excess water, then set aside.
- In a blender puree 4 roma tomatoes and a small hand full of shallots, depending on the shallot size. You can also use a small sweet onion, but you want this mixture to equal 2 cups of liquid. If you have extra you can discard it or save it for another recipe. With this ratio I hit about 2 cups every time.
- Heat oil in a heavy bottomed oven safe straight sided sauté pan (I use a 3-1/2-quart) or Dutch oven with tight fitting lid over medium heat.
- Carefully pour in rice and stir fry rice for about 5 minutes, until lightly toasted.
- Now add your jalapenos and garlic and saute for about 2 minutes.
- Then add the tomato puree, tomato paste, seasonings, and broth.
- Gently stir to combine all flavors.
- Bring the rice to a boil. Then cover and cook in a preheated oven for about 30 minutes, stirring half way through.
- Once done, fluff with fork and and fresh cilantro to taste.
- Enjoy!
Notes
*You may also add 1/2 cup of frozen sweet corn and thinly sliced green peppers when adding the tomato puree, tomato paste, seasoning, and broth for extra flavor! I recently added corn and green peppers and it was a big hit!
*If you do not have an oven safe sauté pan or Dutch oven you can prepare this on the stove top and transfer into a 9×13 baking dish or foil pan and cover with foil. Please be careful when transferring this mixture, it is very hot.
If you liked this recipe, you might enjoy these!
Oven Prepared Chicken Fajitas
Taco Salad
Oven Baked Chicken Taquitos
About Audra
I am the mother of three beautiful children including Christian and I am very grateful for the opportunity to serve you through Poppy Avenue Boutique. I am currently living my work in De Pere, WI as we build this business from the ground up. We have so many fun things in store and we are so excited to share them with all of you. If you cannot already see we are huge fans of good coffee and conversation. I love to shop small and support small business communities. My passion is clean food & beauty, adorable fashion, and Jesus. Without all off these interests in my life I would not be where I am today.
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Comments
Audra, I’m so happy that you shared your recipe! I’ve tried (and failed) to make Mexican rice the way I’ve tasted it in the Southern states. This looks just like the real deal! My husband is going to freak when I make it for him!! xox
★★★★★
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Audra saysYay! I hope you and your husband enjoy this recipe! You gotta let me know what you think when you get a chance to make it :)
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- Crystal says
Born, raised, and llive in Texas and Mexican Rice is a must! However, I too have not found the perfect homemade recipe…yet. Can’t wait to try yours!! Thanks so much for the recipe. Pinned :)
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- Audra says
Me too, and Tex-Mex food runs through my blood! I don’t even know how my sister is surviving up there in the north ;) I have got to get my Cream of Jalapeno Enchiladas up over here because they are sooo good with this rice! Ever since my sister made this Mexican rice she has been hooked too! Hope you enjoy the recipe :)
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- Winnie says
Thank looks and sounds fantastic!!
I’ll have to make it less hot, as my husband is super sensitive (you’d not believe how much)See AlsoTurkey Waldorf Salad RecipeReply
- Audra says
Thanks, Winnie! So glad you stopped by :)
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- Abbey says
YUM! Pinned!
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- Audra says
Thanks, Abbey!
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- Jenaye says
I made this rice with the cilantro lime grilled chicken for dinner last night, and it was wonderful!!! I will definitely be making this again! Thanks for sharing.
★★★★★
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- Audra says
I am so glad you enjoyed the recipe Jenaye! Thank you so much for stopping by and letting us know your thoughts; you kind comment just made my day :)
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- leroy says
do you have the cream jalepeno enchilada recipe
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- Ashley says
No here on this blog, but it is over on my sister’s old blog in this post: http://onceamomalwaysacook.blogspot.com/2013/02/chicken-enchiladas-with-cream-of.html : ) It’s delicious!! Enjoy!!
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- rafatar says
looking so good, but the ingredient is kinda difficult to find here.
maybe with some improvement i can make it. thankss for the recipe anyway :)★★★★
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- Sue says
DELICIOUS!! Great recipe. Awesome flavor. Adding the oregano, chili powder and cumin made it so tasty.
Added the jalapeno seeds, but it was spicy. Also used chicken broth instead of vegetable broth and some Chicken Better than Bullion base to the recipe for more flavor. Just sooo yummy!! Will be my new rice recipe from now on. I posted a picture on the Pinterest page. It came out perfect. Nice and fluffy.
Thanks for sharing!★★★★★
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- Kerri says
Can this be made ahead and reheated? If so, any tips?
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- Linda Renken says
This was by far the most authentic Tex-Mex restaurant rice recipe I have ever found and I’ve looked for one for over 20 years. I live in Houston, Texas and I believe we have the most delicious Tex-Mex food in the country. My point being I have a Tex-Mex all of my life. The only thing I did differently was add chopped carrots and I used chicken broth instead of vegetable broth. It was absolutely delicious and I would write this recipe 10 stars if I could. Thank you, thank you for ending my Tex-Mex rice recipe search.
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