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Mexican Rice

Mexican Rice

Pot Scrubber
5 from 1 vote
Course Side Dish
Cuisine Mexican


  • 12 ounces fresh tomatoes very ripe and cored
  • 1 medium onion cut into chunks
  • 3 medium jalapenos seeds removed minced
  • 2 cups long grain rice
  • 1/3 cup canola oil
  • 4 garlic cloves minced
  • 2 cups chicken broth
  • 1 Tbl. tomato paste
  • 1 1/2 tsp. salt
  • 1/2 cup fresh cilantro
  • 1 lime


  • Adjust oven rack to middle position and preheat to 350 degrees.
  • Process tomato and onion in a food processor or blender until pureed and completely smooth. Reserve exactly two cups of mixture, discard the rest.
  • Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside with minced garlic. Mince remaining jalapeno. Set aside.
  • Place rice in a fine mesh strainer and rinse under cold running water until water run clear - about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  • Heat oil over medium heat in a heavy bottomed oven-safe dutch oven with tight fitting lid. Drop a few rice grains in and if they sizzle then it's ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
  • Add garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, 1-2 minutes.
  • Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  • Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
  • Stir in cilantro, minced jalapeno to taste, and serve with lime wedges.
  • Do not skip any steps.
  • You'll love this rice! Money back guarantee.


If you can't find nice ripe tomatoes, use canned before using hard unripened tomatoes. Just be sure to only use two cups of the pureed tomato onion mixture.
Rice can be made ahead and reheats well. Also freezes well.