This Mexican Rice Recipe delivers BIG flavor with minimal effort. Just toss everything into a dish and bake! It’s perfect as a side or stuffed into tacos, burritos, and other favorites.
Author’s NOtes
From Mexico to Our Dinner Table!
This rice has become such a staple in my kitchen, and my whole family is obsessed with it! Baking rice may not be traditional, but it’s so easy, so good, and almost completely hands-off, which I love!
I’ve shared quite a few baked rice recipes over the years, and you all have loved them too. From curry rice to lemon rice to herb rice, they’re all favorites around here.
After our recent family trip to Mexico, my kids kept requesting the rice we had there, so I finally came up with this version. And, we’ve been making it nonstop ever since!
For this Mexican rice recipe, I love making a big batch and dividing it between the fridge and freezer. That way, it’s always ready for tacos, burritos, bowls, or an easy side. It freezes and thaws like a dream. I just move it from the freezer to the fridge the night before I want to use it!
Mexican Rice Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Rice | Be sure to use long-grain or basmati rice for this method to work. |
| Chicken Broth | The better the broth, the better the flavor of this rice! I love using Swanson’s broth. |
| Tomato Paste & Diced Tomatoes | Use fire-roasted diced tomatoes for extra flavor. |
| Mild Green Chiles | For more heat, you can use hot instead. |
| Seasoning | Adjust spices to taste. If your broth is salty, scale back the added salt. |
| Unsalted Butter | Cut into tablespoon-sized pieces so it melts evenly. |
How To Make Mexican Rice
- Prep: Preheat the oven to 400°F and grease a 9×13-inch baking dish.
- Mix: Add everything except the butter and stir well.
- Top: Arrange the butter slices over the rice, then cover tightly with foil.
- Bake: Bake covered, then uncover for the final few minutes.
- Finish: Let the rice rest, fluff with a fork, and add cilantro, lime, and extra seasoning if desired.
chelsea’s recipe tips
How To Serve This Mexican Rice
- With Protein: Combine with taco chicken, beans, or corn. Pop leftover chicken on top during resting period to warm through.
- With Favorites: Great with enchiladas, burritos, tacos, fajitas, or stuffed/unstuffed peppers
- Burrito: Mix rice, corn, beans, and chicken in tortillas; brown in skillet.
- Taco: Add rice, corn, beans, and chicken to tortillas.
- Bowl/Salad: Layer rice with protein, cheese, lettuce, and toppings. Add sour cream, guacamole, or avocado, and cilantro-lime sauce.
Storage
- Fridge: Cool this Mexican rice recipe completely, store in an airtight container for 5 days. Reheat with a bit of water or stock.
- Freeze: Cool, portion into freezer bags (2 cups each), label, and freeze up to 3 months. Thaw overnight in fridge. Reheat in microwave with 1-2 tablespoons water or on stovetop until warm.
More Mexican-Inspired Favorites:
Mexican Rice Recipe
Video
Equipment
- 9 x 13-inch baking pan ceramic, not metal
Ingredients
- 1-1/2 cups uncooked long-grain white rice see note 2
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 (14-ounce) can diced tomatoes or crushed tomatoes, undrained
- 3 tablespoons mild diced green chiles well drained
- 2 teaspoons chili powder see note 3
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1-1/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons unsalted butter sliced into 6 pieces
- Fresh cilantro
- Lime
Instructions
- Preheat oven to 400°F. Very generously spray a ceramic or glass (not metal) 9×13-inch pan. Cut butter into 6 thin slices and set aside.
- Right in the dish, combine all the ingredients listed under “Rice” except butter. Mix well. If desired, add a few full sprigs of cilantro on top.
- Add cut pieces of butter evenly on top of the dish. Seal tightly with foil and bake for 40 minutes. Remove foil and continue baking for 15 minutes.
- Remove from oven. After baking, immediately cover again and let it rest for 10 minutes without stirring. (I know, it looks like it didn’t work out!) Remove foil. Remove sprigs of cilantro and discard.
- Optionally, add chopped cilantro and lime juice to taste; fluff rice with a fork. Adjust seasoning if needed.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this rice recipe and its mouthwatering aroma.
Yay! So thrilled to hear this! Thanks Lucia! 🙂