This Mexican Rice Recipe is deeply savory with a hint of spice and a ton of flavor! Good news -- it couldn't be easier to make!This rice does have some heat, but you can make it milder by omitting the chilis and reducing the chili powder.This is our favorite baking dish for this recipe!
PREP: Preheat the oven to 400 degrees F. Very generously spray a ceramic or glass (not metal) 9x13-inch pan. Cut butter into 6 thin slices and set aside.
COMBINE: 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.
BAKE: Add cut pieces of butter evenly on top of the dish. Seal tightly with foil and bake for 40 minutes. Remove foil & continue baking for 15 minutes.
REST: Remove from the 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.
ENJOY: Optionally, add chopped cilantro and lime juice to taste; fluff rice with a fork. Adjust seasoning if needed.
Video
Notes
Note 1: Rice: Long-grain white OR basmati rice. Other varieties won't work the same.Note 2: Chili powder: Be sure to use chili powder — not to be confused with chilli powder which is very hot. Note 3: Make into a main course: We love adding a can of black beans and 1 cup of frozen corn. Use this mix, along with cheddar cheese, to fill tortillas, creating tacos, burritos, or quesadillas. Brown on the stovetop and serve with sour cream, salsa, and guacamole!