Mexican Rice

This recipe is BETTER than any restaurant rice and so very easy to prepare :) Enjoy....this serves a large crowd....feel free to cut in ½ for 4-6

Mexican Rice

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups Long Grain White Rice (rinsed)

  • 4

    cups Chicken Broth

  • 1

    med. Onion (yellow or brown), diced

  • 3

    med Jalapeno Peppers, minced

  • 1-2

    Serrano Peppers, minced

  • 3-4

    Garlic Cloves, minced

  • c Canola Oil

  • ½ - 1

    tsp Salt

  • ½

    c Fresh Cilantro, minced

  • 1


  • 1

    14.5 oz Petite Cut Diced Tomatoes w/Chipotle Chilies


Adjust oven rack to middle position and preheat to 350. Remove ribs and seeds from peppers (wear gloves) and mince -- set a side 1 of each pepper to be added later. Chop onion Mince Garlic Place rice in a fine mesh strainer -- rinse under cold running water until water runs clear -- about 1 to 2 minutes. Shake rice vigorously to remove excess water. DO NOT OMIT THIS STEP -- YOUR RICE WILL NOT BE DRY AND FLUFFY -- and it will stick to the pan. Heat oil in Dutch oven with a tight fitting lid over med heat -- 1-2 min., Drop a few grains of rice in and if they sizzle add the rest of the rice and fry stirring until rice is light golden and translucent, about 6-8 min. Reduce heat and add peppers and garlic, stir constantly until fragrant, about 1 - 2 min. Stir in broth and bring to a full boil. Remove from heat add tomatoes and salt. Cover and place in preheated oven, bake until liquid is absorbed approx. 30 -35 min. Stir well after first 15 min. Just before serving stir in minced cilantro and remaining peppers. Provide wedges to each plate. YUMMY :)


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