Spicing up Rice (Part 1)

Being from San Diego, I’ve had the great fortune of eating lots of really good Mexican food. Here in Utah, well, at least here in Utah County, I’ve yet to find a restaurant that serves Mexican rice the way I like it. It’s either too bland, too salty, too tomato-y (is that a word), or to much like Spanish rice. Most Mexican restaurant chains (even in San Diego) don’t seem to have the best rice. It’s usually the Mom and Pop (or rather Madre y Padre) places that have the best rice. This recipe of mine is the one I pull out whenever I’m sitting in Utah jonesing for some authentic Mexican rice.

We had a family reunion in Idaho this summer. That's even further from the Mexican border than Utah is. But thanks to this recipe, there was some authentic Mexican rice there.


Good Mexican rice doesn’t stick or clump together. The way you keep that from happening is to rinse the rice in cold water prior to cooking it. That removes the starch from the rice.

Buen provecho!

Mexican Rice
12 oz tomatoes, very ripe and cored (or use 1 14-oz can diced tomatoes)
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 garlic cloves, minced
2 cups chicken broth
1 Tbsp tomato paste (omit this if using canned tomatoes)
1 1/2 tsp salt
1 / 2 C fresh cilantro, minced
1 lime

Adjust rack to middle position and preheat oven to 350 degrees.

Process tomato and onion in food processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in an fine mesh strainer and rinse under cold running water until water runs clear - about 1½ minutes. Shake rice vigorously to remove excess water. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed oven-safe 12-inch straight-sided saute pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium, add garlic and 2 minced jalapenos and cook, stirring constantly, until fragrant. about 1 1/2 minutes.

Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high and bring to a boil. Cover pan and transfer to oven and bake until liquid is absorbed and rice is tender (30-35 minutes). Stir well after 15 minutes.

Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Note: If your family likes additional things like peas or small diced carrots in their Mexican rice, add the frozen kind at the end of the baking process along with the cilantro and jalapeno. The heat of the rice will soften them up enough. Just stir them in and then put the lid back on the Dutch oven and let it sit another 5-10 minutes before uncovering and dishing up. If they like finely chopped sweet red peppers, then add them when you stir the rice at the 15-minute cook mark. The baking time will soften them up, since they are fresh and a little harder.