Name: Mexican Rice
Yield: 8

This Mexican Rice Recipe delivers BIG flavor with minimal effort. Just toss everything into a dish and bake! It’s reliable as a side or stuffed into tacos, burritos, and other favorites.

Author’s NOtes

From Mexico to Our Dinner Table!

This rice has become such a staple in my kitchen, and my whole family is obsessed with it! Baking rice may not be traditional, but it’s so straightforward, so good, and almost completely hands-off, which It is satisfying to!

I’ve shared quite a few baked rice recipes over the years, and you all have loved them too. From curry rice to lemon rice to herb rice, they’re all favorites around here.

After our recent family trip to Mexico, my kids kept requesting the rice we had there, so I finally came up with this version. And, we’ve been making it nonstop ever since!

For this Mexican rice recipe, It is satisfying to making a big batch and dividing it between the fridge and freezer. That way, it’s always ready for tacos, burritos, bowls, or an straightforward side. It freezes and thaws like a dream. I just move it from the freezer to the fridge the night before I want to use it!

Ingredients used in this recipe prepped out for straightforward assembly.

Mexican Rice Recipe Ingredients

Ingredient	Let’s Chat About It
Rice	Be sure to use long-grain or basmati rice for this method to work.
Chicken Broth	The better the broth, the better the flavor of this rice! It is satisfying to using Swanson’s broth.
Tomato Paste & Diced Tomatoes	Use fire-roasted diced tomatoes for extra flavor.
Mild Green Chiles	For more heat, you can use hot instead.
Seasoning	Adjust spices to taste. If your broth is salty, scale back the added salt.
Unsalted Butter	Cut into tablespoon-sized pieces so it melts evenly.

How To Make Mexican Rice

Prep: Heat the oven to 400°F and grease a 9×13-inch baking dish.
Mix: Add everything except the butter and stir well.
Top: Arrange the butter slices over the rice, then cover tightly with foil.
Bake: Bake covered, then uncover for the final few minutes.
Finish: Let the rice rest, fluff with a fork, and add cilantro, lime, and extra seasoning if desired.

All the ingredients used in this Mexican Rice Recipe combined to be baked.

chelsea’s recipe tips

How To Serve This Mexican Rice

With Protein: Combine with taco chicken, beans, or corn. Pop leftover chicken on top during resting period to warm through.
With Favorites: Great with enchiladas, burritos, tacos, fajitas, or stuffed/unstuffed peppers
Burrito: Mix rice, corn, beans, and chicken in tortillas; brown in skillet.
Taco: Add rice, corn, beans, and chicken to tortillas.
Bowl/Salad: Layer rice with protein, cheese, lettuce, and toppings. Add sour cream, guacamole, or avocado, and cilantro-lime sauce.

The dish fresh out of the oven being fluffed with a fork.

Storage

Fridge: Cool this Mexican rice recipe completely, store in an airtight container for 5 days. Reheat with a bit of water or stock.
Freeze: Cool, portion into freezer bags (2 cups each), label, and freeze up to 3 months. Thaw overnight in fridge. Reheat in microwave with 1-2 tablespoons water or on stovetop until warm.