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Authentic Mexican Rice

This Mexican rice is savory and aromatic, with a rich tomato base, a hint of heat from jalapeños, and fresh brightness from cilantro and lime.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 2 ripe tomatoes about 12 ounces, cored and quartered
  • 1 medium white onion quartered
  • 2 medium jalapeño chiles
  • 2 cups long-grain white rice
  • ¼ cup canola oil
  • 4 garlic cloves minced
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1 tablespoon tomato paste
  • 1¼ teaspoons table salt
  • ½ cup minced fresh cilantro
  • 1 lime cut into wedges

Instructions

  • Preheat oven to 350°F and position rack in the middle.
  • Blend tomatoes and onion in a food processor until smooth. Adjust to 2 cups.
  • Seed and mince two jalapeños; mince the third with seeds and set aside separately.
  • Rinse rice under cold water until water runs clear, about 1½ minutes. Shake dry.
  • Heat oil in an oven-safe sauté pan or Dutch oven over medium-high.
  • Add rice and cook, stirring, until golden and translucent, 6 to 8 minutes.
  • Reduce heat. Add garlic and seeded jalapeños. Cook until fragrant, about 1½ minutes.
  • Stir in tomato-onion puree, broth, tomato paste, and salt. Bring to a boil.
  • Cover and transfer to the oven. Bake for 30 to 35 minutes, stirring after 15 minutes.
  • Stir in cilantro and minced jalapeño with seeds, to taste.
  • Serve with lime wedges.