Mexican Rice

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Serves 6-8 as a side dish

Because the spiciness of jalapeños varies from chili to chili, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chilies that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot’s depth is less important than its diameter; we’ve successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.


  • 2 medium, ripe tomatoes (about 12 ounces), cored and quartered
  • 1 medium onion, preferably white, peeled, trimmed of root end and quartered
  • 3 medium jalapeño pepper
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 clove garlic, minced or pressed through a a garlic press (about 4 teaspoons)
  • 2 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons table salt
  • 1/2 cup cilantro, fresh, minced
  • 1 lime, cut into wedges for serving


Adjust the oven rack to the middle position and heat the oven to 350 degrees F. Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that the volume equals 2 cups). Remove the ribs and seeds from

2 jalapeños and discard; mince the flesh and set aside. Mince the remaining jalapeño, including ribs and seeds; set aside.

Place the rice in large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake the rice vigorously in the strainer to remove all the excess water.

Heat the oil in a heavy-bottomed oven safe 12-inch straight-sided sauté pan or Dutch oven with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains of rice in the oil; if the grains sizzle, the oil is ready. Add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes. Reduce the heat to medium, add the garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in the pureed tomatoes and onions, chicken broth, tomato paste and salt; increase the heat to medium-high and bring to a boil. Cover the pan and transfer to the oven; bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in the cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 8534

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