Mexican food is a favorite around our house and I am always up for new inspiration and recipes. Side dishes are consistently the one area that I lack inspiration and recipes, so when I saw this Mexican rice recipe, I was all in. Even better, it is baked, which, in my kitchen at least, yields more consistent results than stovetop cooking. Results? Love, love, love! So easy, and perfect alongside tacos, enchiladas, and taquitos. Welcome to the standard collection, little recipe!
Mexian Rice, Restaurant Style
Adapted from Macaroni and Cheesecake
1 can diced tomatoes
1/2 can chopped green chilies
1/2 of a medium onion, quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced (approx. 4 teaspoons)
1 3/4 cups low-sodium chicken broth (or water, for gluten-free)
1 tablespoon tomato paste
1 ½ teaspoons salt
½ cup minced fresh cilantro leaves
Preheat oven to 350 degrees.
In a food processor or blender, add tomatoes, green chilies, & onion quarters and puree until smooth.
Place rice in a large mesh strainer and rinse under cold water until the water runs clear (about 1 minute). Shake strainer to rid rice of excess water.
In a heavy oven safe straight sided saute pan or Dutch Oven, heat oil over medium high heat, cover and cook for 1-2 minutes. Add the rice and toast, stirring very frequently until the rice is light golden in color, approximately 6 to 8 minutes. Reduce heat to medium and add garlic. Cook for about 1 1/2 minutes, stirring constantly. Add in pureed tomato/onion mixture, chicken broth, tomato paste & salt. Bring to a boil.
Once boiling, cover pan with a tight fitting lid and transfer to oven. Bake for 30 to 35 minutes, stirring halfway through baking, until rice is tender and the liquid is absorbed. Remove from oven and stir thoroughly. Add in cilantro and stir to incorporate.