Authentic Mexican Rice Recipe

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 Recipe

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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