Mexican Rice

Mexican Rice

I was making another Mexican dish today and decided that I wanted a side dish. I have always wondered why rice tasted so much different and better at Mexican restaurants than I have ever had. It has a very similar flavour to Spanish rice yet a little bit different. That being said, I am glad I made this because it was delicious.
I like a lot spicy food but this might be a little bit too spicy for some tastes.
I also used a home made chicken broth which was not very salty so if using store bought, you might need a little less salt.



  1. 6 oz Tomatoes Diced , drained (about 3/4 a can) Cans
  2. 1/2 White Onion
  3. 1 Jalapeno
  4. 2 Serrano Peppers
  5. 1 Cup White Rice
  6. 1/6 Cup Canola Oil
  7. 3 Cloves Garlic
  8. 1 Cup Chicken Broth
  9. 3/4 teaspoon Kosher Salt
  10. 1/4 Cup Cilantro , minced


60 mins
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    Adjust rack to the middle position and preheat oven to 350 degrees.

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    Dice the Onion and place the Tomatoes and Onions to a food processor or blender. Blend until smooth (about 1 minute). Transfer to a 1 Cup measuring cup. Set aside.

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    Stem and seed the Jalapeno and 1 Serrano. Mince the Jalapeno and Serranos. Set aside.

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    Place Rice in a fine mesh strainer and rinse under cold water until the water runs clear (about 2 minutes). Shake Rice to remove excess water.

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    Heat Canola Oil in an oven-safe pot or dutch oven over medium-high heat (about 4 minutes).

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    Add Rice and fry, stirring frequently, until Rice is translucent (about 6 - 8 minutes).

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    Meanwhile, mince the Garlic.

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    Reduce the heat to medium, add the minced Garlic and 2/3 of the diced Peppers. Cook while stirring until fragrant (about 1 1/2 minutes).

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    Stir in Chicken Broth, pureed mixture, and Salt. Increase heat back to medium-high and bring to a boil.

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    Cover pot and transfer to the oven and bake until the liquid is absorbed (about 30 - 35 minutes). Stir once around 15 minutes.

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    Meanwhile chop the Cilantro.

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    Stir in the Cilantro. Taste and add minced Peppers and Salt to taste.

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