Fluffy restaurant style Mexican rice. It’s SO HARD to duplicate at home but guess what? I found a way! You will LOVE this recipe for the BEST and EASIEST Baked Mexican Rice!
Mexican Baked Rice Recipe
I made this recipe on a whim, based off of our baked white rice recipe. It’s a simple baked rice science of having 2 parts liquid, 1 part rice, but for this recipe, we add the element of flavor with canned tomatoes and spices. The result is a super fluffy, restaurant style baked Mexican rice. I like to top mine with cheese and cilantro!
A few tips before you start this recipe:
- Use an oven safe casserole dish.
- You can use a dish with a lid, or cover it with foil.
- Make sure you measure your liquid accurately!
- It’s important for this recipe to work. A 2 part liquid to 1 part rice ratio cooks it perfectly in the oven.
- You can add as many, or as few spices as you like.
- If you like it spicy, add in some chopped jalapeños.
Making Baked Mexican Rice
This recipe is so simple to make! It only takes a few steps. This recipe doesn’t take long to master, you’ll have it memorized if you just make it one time, making it the perfect go to side dish.
- Preheat oven to 375 degrees fahrenheit.
- First, add rice to your casserole dish.
- Next, strain the liquid from the canned tomatoes into a measuring cup.
- Add chicken broth to tomato liquid. Add spices. Stir.
- Pour chicken broth/tomato liquid, along with caned tomatoes to the rice.
- Stir well. Cover tightly with foil.
- Bake for about 20-25 minutes.
- Top with cheese, and cilantro if desired.
Mexican Rice Bake
We sprinkle our baked Mexican rice with cheese, and some cilantro- but it’s totally up to you!
It’s great plain, but we really recommend cheese and cilantro, mostly because it just perks up the flavor and color a tad. You could also add some cotjia cheese, along with some sheet pan fajitas and make fajita bowls!
More Mexican Inspired Recipes
- Salsa Chicken
- Mexican Shrimp Corn Chowder
- Easy Mexican Breakfast Casserole
- Mexican Shrimp Cocktail
- Lasagna, Mexican Style
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Cheers! To easy, one pot tasty recipes!
-Rachel
Easy Baked Mexican Rice
Equipment
- casserole dish
- foil
Ingredients
- 1 8 oz can fire roasted tomatoes (do not drain)
- 1.5 cups chicken broth
- 1 cup long grain rice
- 2 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp paprika (smoked, or regular)
- 1.5 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees farenheit.
- Pour rice into casserole dish (9x13 works well).
- Drain tomato liquid into large measuring cup, adding chicken stock to equal 2 cups of total liquid. Add remaining tomatoes and spices into tomato/broth mixture and stir well.
- Cover casserole dish tightly with foil. Bake for about 25 minutes or until rice is done and fluffy. Tomatoes will rise to top; stir in before serving and top with cheese.
Nutrition
Lindsay says
Great recipe! I frequently take tacos to friends after babies are born and always dreaded the sides. This is super simple, can be made in a disposable pan and is easily enjoyed by all.
Chertl says
Can you assemble it the day before
Wendy says
Could you use a van of Rotel instead of diced tomatoes?
Kathi & Rachel says
Yes! Would be delish!
Jackie Kidder says
Would homemade queso be good to pour over the rice?
Kathi & Rachel says
Homemade queso would be good on a flip flop! LOL! Kathi
Karen Becker says
Looking forward to trying this rice. How much salt and pepper do you normally use when making this? I never know where to start when recipes say “to taste”. Thank you!
Kathi & Rachel says
I’d start with 1/2 teaspoon salt and 1/4 teaspoon pepper and taste. Hope thats helpful!
Kathi & Rachel says
I’d start with a 1/2 teaspoon salt and a 1/4 teaspoon pepper then add more before serving if necessary.
Patricia says
We love Mexican food and I’m looking forward fixing this Mexican Rice!
Darlene says
This rice recipe is so good! And no pot boiling over on the stove – yay ! Thank you!
Tracey says
I can’t wait to try this. I’d like to double it. Would that change the cooling time?
David says
Hi, is it 8oz fire roasted canned tomatoes or 14.5oz? I can only find the 14.5oz in stores. Should I also heat up the chicken broth and canned tomatoes like in your perfectly baked rice recipe so that it can cook faster in the oven? Thanks so much! I am in love with your recipes and have been making them everyday for the past few weeks ever since I discovered your website!
Rachel says
Hi David! It’s 8 oz. If you can’t find fire roasted just use petite diced canned tomatoes (8 oz. still). No need to heat up the ingredients- pour it all in and go! Appreciate your sweet words (and 5 star rating, yahooooo!). Thank you!
DeEtta Platisha says
If I double or triple the recipe , do I bake it longer??
Kathi & Rachel says
Yes, you’ll want to increase the time by 15 minutes and check it.