When I say I like easy- I really mean it. You know what else gets me? Fluffy restaurant style Mexican rice. It’s SO HARD to duplicate at home but guess what? I found a way! You will LOVE my recipe for the BEST and EASIEST Baked Mexican Rice!Â
Yet another recipe I made up but exists on the internet- I’m apparently famous for this. Or just not as creative as I think I am. Whatever works!Â
The best part about this is you stick everything in one pot, cover with foil, and bake. THAT’S IT! When it’s done, cover it with some cheese, and boom! Your whole family is in love with you, and all ya gotta do is bask in the glory.
Once you’re done and the rice has been baked, you’ll notice the tomatoes will float to the top. Have no fear, this is normal! Just stir them in and you’re good to go.Â
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 color a tad. You could also add some cotjia cheese, along with some sheet pan fajitas and make fajita bowls! OR, Check out our fajita stuffed chicken if you need to scale down your meal a bit!
Need other weeknight suggestions? We’ve put together a Monday through Friday meal plan, too! We’ve even included a printable recipe list…You know, ‘cuz we like to make your life easy and stuff.
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!Â
Cheers! To easy, one pot tasty recipes!Â
-Rachel
Check out this video to see how truly easy this is!
Easy Baked Mexican Rice
Ingredients
- 1 8 oz can fire roasted tomatoes undrained
- 2 cups chicken broth
- 1.5 cups long grain rice
- 1 tbsp garlic powder
- 1 tbsp paprika smoked or unsmoked, you decide!
- 1 tsp chili powder
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees farenheit.
- Combine all ingredients into casserole dish & stir. Cover tightly with foil.
- Bake for 30-35 minutes or until rice is done and fluffy. Tomatoes will rise to top; stir in before serving and top with cheese.*Bake time depends upon oven.
Notes
- 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 color a tad.
- You could also add some cotjia cheese, along with some sheet pan fajitas and make fajita bowls!
- Check out our fajita stuffed chicken if you need to scale down your meal a bit! This one is calorie friendly and super easy. A different take on a regular weeknight meal.
Nutrition
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!
I’d start with 1/2 teaspoon salt and 1/4 teaspoon pepper and taste. Hope thats helpful!
I’d start with a 1/2 teaspoon salt and a 1/4 teaspoon pepper then add more before serving if necessary.
We love Mexican food and I’m looking forward fixing this Mexican Rice!
This rice recipe is so good! And no pot boiling over on the stove – yay ! Thank you!
I can’t wait to try this. I’d like to double it. Would that change the cooling time?
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!
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!