Rinsing the uncooked rice under cold water for a couple of minutes is the secret in making your Mexican rice not only fluffy but one that doesn’t stick together.
Authentic Mexican Rice
- 3-4 Medium ripe tomatoes, seeded and roughly chopped
- 1 Medium onion, roughly chopped
- 3-4 cloves Garlic, peeled
- 2 Jalapeno peppers, seeded
- 1/4 cup Extra virgin olive oil
- 2 cups Long-grain white rice
- 2 cups Vegetable broth
- Fresh cilantro, stems removed and finely chopped
- Salt and pepper, to taste
- 2 Limes, cut into wedges
- Preheat oven to 350 degrees.
- Roughly chop tomatoes, onion, garlic and jalapenos and add to blender or food processor. Process thoroughly until mixture is smooth.
- Place olive oil in a large oven safe skillet that has a tight fitting lid and heat over medium heat. Place the rinsed rice once hot and stir with wooden spoon constantly for 5-6 minutes until it starts to turn brown.
- Add broth and pureed tomato mixture to pan. Stir until thoroughly combined with rice. Bring to a boil while stirring occasionally, then remove from heat.
- Cover skillet with lid and place in pre-heated oven on middle shelf.
- After 15 minutes, remove lid and carefully stir contents of pan. Cook another 15 minutes or until all excess moisture in pan has been absorbed.
- Remove from oven and stir in fresh cilantro. Season with salt and pepper to taste. Serve with wedges of fresh lime to help “brighten” the taste.
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