Baked Mexican Rice - Vegetarian

READY IN: 50mins
Recipe by cookingpompom

A tomato based Mexican rice. Can be made the day before and re-heated (easy for entertaining). This resembles our favourite Mexican restaurant's rice dish that I love. If you double, add extra cooking time.

Top Review by Susie D

Pink & fluffy this does resemble restaurant mexican rice. I used fresh garlic & chicken broth & followed the instructions. The rice has a smoky top note from the cumin, but otherwise is mild. Next time I might sprinkle with cilantro or green onions for serving, but I would make it again. Thank you for sharing the recipe!

Ingredients Nutrition

Directions

  1. Place the oil in a saucepan (medium) and cook the onion until translucent.
  2. Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
  3. Add the rice, stock and paste, stir to combine.
  4. When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
  5. Cover and bake at 180oC for 35-40 minutes (or until cooked).
  6. Remove from the oven and let sit for 5 minutes before serving.

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