This post may contain affiliate links. Please read my disclosure policy.
Looking for some Easy Authentic Mexican Rice that goes so well with those yummy looking chipotle shrimp tacos you wanted to make? Well, look no further!
This recipe promises to give you that perfect authentic-tasting Mexican rice every single time. So no more mushy rice that just isn’t the same as the tasty fluffy rice you would get at the restaurants.
It’s time to skip that Mexican restaurant down the road and have a little fiesta in your kitchen.
You can do this, I got your back with this recipe!
Here’s what you’ll need.
14oz Fire Roasted Tomatoes · 2 Jalapenos · 1 Lime · 1 White Onion · 2 cloves of Garlic (minced) · 2 cups Parboiled White Rice · 2 cups Chicken Bouillon (Broth) · 1 tbsp Tomato Paste · 1/3 cup Canola Oil · 1-1/2 tsp salt · 1/4 cup Cilantro
Preheat your oven to 350F and make sure the rack is in the middle position.
Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.
If you are using parboiled white rice there is no need to rinse the rice. Can’t get any parboiled rice? No worries, just make sure to rinse the rice in a fine-mesh strainer under cold water until it runs clear to wash away all the starches and prevent sticking. Let drain for a couple of minutes to remove as much excess liquid as possible. **DO NOT MISS THIS STEP IF USING NON-PARBOILED RICE**
Now, let’s seed + finely dice the jalapenos while we let the rice drain. Set aside.
Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it’s time to add in the rest and fry the rinsed rise until it’s lightly golden and translucent (about 5-7 minutes).
Bump up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).
Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.
Once it’s done, let it sit undisturbed for 10 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.
Storage: This rice tastes great the next day, and freezes well for a quick side dish when you need it. Just allow to fully cool in the fridge and then transfer to a freezer-safe food container or Ziploc bag for up to 2 months. Thaw and reheat in a microwave-safe container for 2-3 minutes stirring halfway until heated throughout.
It pairs so well with these other dishes.
Ingredients
- 2 cups parboiled white rice
- 14 oz fire roasted tomatoes either diced or crushed will work
- 1 white onion diced
- 2 jalapenos diced small
- 2 cloves garlic minced
- 2 cups chicken bouillon or chicken broth
- 1 tbsp tomato paste
- 1/3 cup canola oil
- 1½ tsp salt
- 1 lime halved
- ¼ cup fresh cilantro chopped
Instructions
- Preheat your oven to 350F and make sure the rack is in the middle position.
- Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.
- Seed and finely dice the jalapenos. Set aside.
- Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it's time to add in the rest and fry the rinsed rise until it's lightly golden and translucent (about 5-7 minutes).
- Turn up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).
- Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.
- Once it's done, let it sit undisturbed for 15 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.