Mexican Rice


I am a big time fan of Mexican food. I can eat quesadillas, fajitas, queso and rice until my stomach wants to explode. I could probably eat this stuff everyday, but if I did, I’m sure my jeans would tell me to take a hike! One of my favorite things is Mexican rice, especially at this local Mexican joint. I’ve never found an adequate at-home replacement, and I thought I would give this a shot.

I’m so sad that this stuff turned out bland bland bland. I worked on this darn side dish on a work night, only to be disappointed. Maybe it needed more salt? Anyway, I will say it was dynamite when mixed with some carmelized onions and veggies that I cooked for the fajitas.

I don’t even know what went wrong (anyone have tips?), but the search continues….

EDIT: After making this again, I realized I must not have rinsed the rice long enough. The recipe turned out spectacular!

Mexican Rice
Source: Annie’s Eats (originally from Cooks Illustrated)


  • 2 ripe tomatoes, cored and quartered
  • 1 medium white onion, peeled, trimmed and quartered
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 cloves garlic, minced or pressed through a garlic press
  • 3 medium jalapenos, ribbed, seeded and minced
  • 2 cups low-sodium chicken broth
  • 1 tbsp. tomato paste
  • 1 1/2 tsp. salt
  • 1/2 cup minced fresh cilantro (optional)
  • 1 lime, cut into wedges for serving


  1. Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).   
  2. Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.
  3. Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.


  1. I bet some cumin & chili powder would liven this right up! It looks like it has potential!

  2. I made that same recipe last Friday and loved it – although a) I’m a south Louisiana anomaly and don’t love spicy foods and b) we mixed it with a recipe for vegetarian burritos and made “naked zucchini burritos” so maybe the mixing is what made it delicious.

    PS – I found your blog through WB, when I was planning my wedding for last June and saw we were both from BR, and somehow just re-found you here. So… hi :)

  3. I’m looking forward to trying some of your recipes. I just stumbled on your blog.

    I was reading through some of the entries and came upon a wedding picture (beautiful). The altar of the church reminded me of the one I grew up attending – St. Charles Borromeo.

  4. I was thinking about sharing my recipe for Mexican rice that my MIL makes (who happens to be Mexican). Your recipe is uber similar, except we don’t even put that many ingredients in ours. I’ll try to post this week, but one of the secrets? Use Jasmine rice :)

    • The Nifty Foodie says:

      Ooo thanks Stephanie! I would have never thought of that! Can’t wait to see your recipe…I’ll definitely give it a try!


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