Baked Mexican Rice - Vegetarian

Total Time
50mins
Prep 5 mins
Cook 45 mins

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.

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.
Most Helpful

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!

Susie D August 04, 2012

I used long grain rice, only 1/2 tsp of cumin cause it's not our favorite spice. I cooked it on the stove-top at low heat 20 minutes because my oven was taken at a higher degree. It was good, even my son liked it. It was not spicy for him. Thanks cookingpompom :) Made for ZWT8 for Diners, Winers and Chives

Boomette August 05, 2012

Sorry, this didn't work for us. Found it bland and dry. Perhaps some diced green chilies would help? Also, as long as I had to dirty a pan to get it started, I think I would just cook it on the stovetop and save the oven. Made for ZWT8.

Outta Here August 09, 2012