Mexican Rice Recipe

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Popular Mexican dishes are at present available in multi-cuisine restaurants across the world. The majority of the Mexican dishes include a generous quantity of herbs and spices. Modern Mexican dishes contain a huge selection of herbs and spices either native to the nation or brought from other parts of the planet, especially Europe and Asia.

Mexican Rice Recipe


  • 12 ounces tomatoes, very ripe and cored
  • 4 minced garlic cloves
  • 3 medium jalapenos
  • 2 cups long grain white rice
  • 2 cups chicken broth
  • 1 1⁄2 teaspoons salt
  • 1 tablespoon tomato paste (may omit if using canned tomatoes)
  • 1 medium white onion
  • 1 lime
  • 1⁄3 cup canola oil
  • 1⁄2 cup fresh cilantro, minced


  1. Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)
  2. Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.
  3. Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.