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I have tried many recipes, but this recipe is hands down the best Mexican rice I have ever had!

The Best Mexican Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

  • Author: Audra


Recipe adapted from Serves 8


  • 2 medium jalapenos (ribs and seeds removed for milder flavor)
  • 3 minced garlic cloves
  • 2 cups long grain white rice, rinsed
  • 4 roma tomoates (or any tomato of your choice)
  • A small handful of shallots or 1 small sweet yellow onion
  • 1/3 cup vegetable oil or refined coconut oil
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth (low sodium)
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1 teaspoons salt
  • 2 heaping TBSP fresh cilantro, finely chopped
  • (may add more to your liking)
  • limes for serving


  1. Preheat oven to 350 degrees.
  2. First, mince 2 jalapenos and 3 garlic gloves and set aside. Please wear disposable kitchen gloves when chopping fresh jalapenos because jalapenos can really irritate and burn your skin.
  3. Then, in a fine mesh strainer rinse 2 cups of long grain rice until the water runs clear, about 1 minute. Rinsing the rice removes the starch so the rice will be dry fluffy and not sticky. Give the rice a couple of good shake to remove all the excess water, then set aside.
  4. In a blender puree 4 roma tomatoes and a small hand full of shallots, depending on the shallot size. You can also use a small sweet onion, but you want this mixture to equal 2 cups of liquid. If you have extra you can discard it or save it for another recipe. With this ratio I hit about 2 cups every time.
  5. Heat oil in a heavy bottomed oven safe straight sided sauté pan (I use a 3-1/2-quart) or Dutch oven with tight fitting lid over medium heat.
  6. Carefully pour in rice and stir fry rice for about 5 minutes, until lightly toasted.
  7. Now add your jalapenos and garlic and saute for about 2 minutes.
  8. Then add the tomato puree, tomato paste, seasonings, and broth.
  9. Gently stir to combine all flavors.
  10. Bring the rice to a boil. Then cover and cook in a preheated oven for about 30 minutes, stirring half way through.
  11. Once done, fluff with fork and and fresh cilantro to taste.
  12. Enjoy!


*You may also add 1/2 cup of frozen sweet corn and thinly sliced green peppers when adding the tomato puree, tomato paste, seasoning, and broth for extra flavor! I recently added corn and green peppers and it was a big hit!
*If you do not have an oven safe sauté pan or Dutch oven you can prepare this on the stove top and transfer into a 9×13 baking dish or foil pan and cover with foil. Please be careful when transferring this mixture, it is very hot.