Authentic Mexican rice is one of those dishes that always seems just a bit difficult to get right at home. For some reason, it’s never as good as it is. It wasn’t until one of my friends clued me in to the secret that I could make authentic Mexican rice at home.
We’re majorly into Cinco de Mayo here. Perhaps it’s the SoCal upbringing, but it feels like Cinco de Mayo is a day to be celebrated, along with our other holidays and occasions.
To that point, we’re bringing you a number of great Mexican food recipes to help celebrate and put on a feast. These recipes include:
- Homemade Flour Tortillas
- Authentic Carnitas
- Authentic Mexican Rice
- Chicken Quesadillas
- Tomato Salsa
- Pico de Gallo
- Chunky Guacamole
- Shrimp Tacos with Lime Crema sauce
- Sweet Corn Tamale Cakes with Salsa Verde (Cheesecake Factory Copycat)
- Watermelon Agua Fresca
- Margaritas on the Rocks
Whew! That’s quite the spread of authentic Mexican food!
Authentic Mexican Rice Recipe
You’ll need a few tools to make this authentic Mexican rice recipe. One is a food processor. This is the one I have, and I love it! An oven safe skillet is also necessary, and this one is pretty great.
Tasty, delicious authentic tomato Mexican rice, just like you get at your favorite local restaurant.
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 3 or 4 medium ripe tomatoes, seeded and roughly chopped
- 1 medium onion, roughly chopped
- 3 or 4 cloves garlic, peeled
- 2 jalapeno peppers, seeded
- 1/4 cup extra virgin olive oil
- 2 cups long-grain white rice, thoroughly rinsed
- 2 cups chicken 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.
- In a large oven-safe skillet with a tight-fitting lid, heat olive oil over medium heat. Once hot, add rinsed rice and stir constantly with wooden spoon for 5 or 6 minutes or 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, and 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.