Mexican Rice

Without fail, every time I go to a Mexican restaurant I fill up on the chips and Mexican rice. More times than not I can’t eat my dinner. Is anybody else with me? The chips are addicting and the rice I can’t resist because I never get it at home. Until now! Continuing with our Cinco de Mayo recipes, we decided to go with a classic and an all-time Mexican favorite!

I spent a long time scouring the internet looking for a recipe that would replicate the rice I had in mind. I knew it’d be hard to find a recipe that would live up to the delish rice served in restaurants. Finally I found one, and turns out…we loved it! Even better…we ended up with an enormous pot of rice! I ate a big bowl of this rice alongside the tacos Kara posted yesterday and it was a fantastic lunch.

This past weekend I was in Miami on a business trip. I got super burnt the first day but was disappointed with steady rain the rest of the trip. There’s nothing I want more this weekend than clear skies and a relaxing time with friends. Cinco de Mayo is only a few days away and I’m pretty sure the weather is going to be great in Chicago. What a perfect time to make a fun Cinco de Mayo inspired meal, drink margaritas and have fun with friends! Ole!


Here’s what you’ll need


Use a food processor to pulse the tomatoes and onion until smooth


Finely dice the jalapeno and set aside


Light fry the rice, 6-8 minutes


Just like this…


Add the jalapeno and garlic and cook until fragrent


Stir in tomatoes and onion, tomato paste, salt and chicken broth. Bring to a boil, cover and pop in the oven


Stir halfway through and add the rest of the chicken broth

Garnish with cilantro and lime wedges. Restaurant quality rice!



Mexican Rice

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish


  • 2-3 ripe tomatoes, cored and quartered
  • 1 white onion, peeled, trimmed and quartered
  • jalapeño, seeds and ribs removed, finely diced
  • 2 cup long grain white rice
  • 1/3 cup canola oil
  • 4 cloves garlic, minced
  • 4 cup low-sodium chicken broth
  • 1 tbsp tomato paste
  • 1 1/2 tsp salt
  • 1/2 cup fresh cilantro, minced
  • 1 lime, cut into wedges for serving


  • Adjust oven rack to middle position and preheat oven to 350 degrees F. Pulse tomatoes and onion in a food processor until smooth and thoroughly pureed. Transfer mixture to a liquid measuring cup; you should have 2 cups.
  • Remove ribs and seeds from the jalapeño. Mince and set aside.
  • Over medium heat, heat canola oil in a heavy-bottomed, ovensafe Dutch oven with a tight-fitting lid for 1-2 minutes. Drop 3 or 4 grains of rice in the oil; if grains sizzle then the oil is ready. Add rice and fry for 6-8 minutes, stirring frequently, until rice is light golden and translucent. Add garlic and minced jalapeño. Cook, stirring constantly, until fragrant, about 1½ minutes. Stir in pureed tomatoes and onions, ½ the chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pot and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes. After 15 minutes, stir the rice well and add the remaining liquid if the first ½ has absorbed.
  • Stir in cilantro and serve immediately with lime wedges.
Keyword mexican, rice