Mexican Rice
Prep time
Cook time
Total time
Serves: 8
  • 3 - 4 very ripe tomatoes, cored and quartered
  • 1 large white onion, quartered
  • 2 - 3 medium minced jalapeƱos, halved and seeded
  • 2 cups long grain white rice
  • ⅓ cup canola oil
  • 4 garlic cloves, minced
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1½ teaspoons salt
  • ½ cup cilantro, minced
  • ½ cup frozen peas & carrots
  • lime (if desired)
  1. Preheat oven to 350 degrees
  2. Place tomato and 3 quarters of the onion in food processor and puree until smooth.Transfer to measuring cup and reserve exactly 2 cups. Discard excess.
  3. Rinse rice in a fine mesh strainer under cold running water until water runs clear.
  4. Shake to remove excess water.
  5. Heat oil in a Dutch oven - Make sure to choose a pot with a tight fitting lid.
  6. Add the rice to the oil.
  7. Fry rice until it is light golden and translucent, stirring constantly.
  8. Reduce heat to medium, add garlic and minced jalapenos. Cook until fragrant, about 1 minute.
  9. Stir in broth, pureed tomato mixture, tomato paste, salt, last quarter of onion (chopped) and frozen vegetables. Increase heat to medium high, and bring to a boil.
  10. Remove from stove top. Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, about 25 - 30 minutes. Stir well after 15 minutes.
  11. Remove from oven.
  12. Stir in cilantro, minced jalapeno to taste, and serve with lime wedges.
Recipe adapted from
Recipe by I Heart Kitchen at