Ingredients
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3 Tbs Extra Virgin Olive Oil
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1 Medium OnionDiced
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4 Cloves Garlic ClovesMinced
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2 Cups Uncooked Long Grain RiceYour choice of rice
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16 oz Chunky Salsamild, medium or hot, depending on how spicy you like it
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1 3/4 Cups Low Sodium Chicken Brothsubsitute vegetable broth for vegan or vegetarian
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1 Cup Frozen Corn
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1/2 Tbs Kosher Salt
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Fresh Ground Pepper
Directions
For me, Mexican food is one of the simple pleasures of life. It’s a comfort food of sorts, and never fails to disappoint. The spicy, fresh salsas (oh, and that margarita) are all I need to perk up my lagging brain.
Going out for Mexican is great and all, but it’s just as easy and way more cost-effective to make it at home. The ever-present rice that accompanies your favorite dish need not be a culinary mystery for your home cooking.
In figuring this recipe out, I had a breakthrough. You can make a giant pot of restaurant-style Mexican rice enough to feed 10 people with leftovers for the price of one entree in a restaurant. It’s true. And you can control how much salt is in it, and if you’d like it spicy or mild.
This was also one of my first experiences with baked rice. Baking rice is now a common practice in my kitchen. Once you get a feel for it, you’ll never go back. While you’re making your tacos or…margaritas…you can have this rice in the oven, to be perfectly ready when it’s time to eat.
All you need is a sturdy, oven-safe pot with a lid and a jar of your favorite salsa. Yes, a jar of salsa. Read on to learn my secret of Mexican rice.
TGIF!
Notes:
Depending on how spicy you want your rice, use either mild, medium or hot salsa. I usually use mild or medium.
To keep this rice vegan, substitute vegetable broth instead of chicken broth.
Recipe Steps
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1
Done
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Preheat oven to 350 degrees F. |
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2
Done
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Heat a large Dutch oven or oven-safe pot with a lid over medium heat. Add olive oil and heat until shimmering. Add the onion and saute until softened, about 10-15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. |
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3
Done
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Add rice to the pot, and toast, stirring constantly for about 2 minutes. |
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4
Done
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Stir in the salsa, chicken stock and salt and bring just to a boil. Put the lid on the pot and put it in the oven. Bake for 30 minutes. |
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5
Done
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Remove from the oven and stir the rice to fluff it a bit. Stir in the corn. |
9 Reader Questions and Reviews Hide Comments
Money saving tip. It also works great with a can of mexican diced tomatoes instead of a jar of salsa.
this is my new favorite rice. I put this recipe up against any restaurant style rice, and so EASY too!
Thanks so much for your quick response! We are enjoying the leftovers now, debating whether or not its better the next day! It’s delicious either way! Thanks so much for the extra info! Julie
Hi I just salivated over this Mexican rice recipe and I really want to make it! Is the rice cooked or uncooked? Also how many servings? Thanks for the details! Julie
Hi Julie,
I have updated the recipe to show it’s uncooked rice and the approximate serving size. This recipe makes a lot of rice! Enjoy!
I made this rice for company last week, and it was amazing! Thanks for the recipe, i will be making this again and again!!!
M.J., so glad you enjoyed it!
I’m all about baking rice…it’s so easy! Just made a baked risotto that is delicious. Trying this recipe soon…:)
wow, a totally different way of preparing. Looks great. I usually use cooked rice and stir fry it, Malaysian style 🙂