Restaurant-Style Mexican Rice

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

What is it about Mexican Rice that is so darn addictive?!

It’s light, fluffy, and flavorful without being overpowering.  No matter what you ordered at your local Mexican restaurant, a pile of authentic Mexican Rice is exactly what you want next to it.  Along with your refried beans, of course. Unless you’d rather just double your rice?

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

In the comfort of your own home, you can double your Mexican rice all day long. Make a huge batch of this Mexican Rice recipe and serve it on the side of tacos or burritos, or do the classic pairing of Mexican Rice and beans and add your favorite cheese, salsa, sour cream, or guacamole on top.

One time I even stuffed it in a burrito with chili and it was EVERYTHING.

And you know what you’re going to say?

You’re going to say: “This tastes EXACTLY like the rice at Mexican restaurants!”

For easy Mexican Rice, start by processing fresh tomatoes with onions to create a puree. It’s a simple yet effective way to infuse every grain of rice with flavor. (I learned this method from Cook’s Illustrated and it’s GENIUS).

(Need a food processor? I’ve had this one for years and just love it.)

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

Next, you saute rice in vegetable oil until it’s toasted and golden. Stir in garlic and, optionally, jalapeños for heat. I love the jalapeños but have been leaving them out lately because my small children are addicted to this rice! Better to be safe than sorry.

Finally, stir in your processed tomato mixture into the rice along with some chicken broth and tomato paste.

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

Bake the rice in the oven for just 30 minutes, then fluff with a fork.

It’s a fool-proof method for soft, individual grains of rice.  If you prefer your Mexican Rice to be sticky and clumpy or underdone and crunchy, keep searching.

You won’t find it here.

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

Cilantro and lime juice are the traditional stir-ins at the end, but I’ve made this with lemon juice and parsley as well. It’s delicious either way! I have also been known to stir in a few frozen peas at the end, or top with black olives. Just picking up tricks from my local Cocina…

Don’t forget to rinse your rice: Be sure to rinse your rice well before sautéing it in the oil. This is how your remove the excess starch and wind up with fluffy grains. For anyone who is wondering: Yes, this means you’re rinsing the added vitamins and minerals down the drain. Your rice is no longer “enriched.” See the recipe notes for rice-rinsing methods.

Mexican Rice in a Rice Cooker

At the request of a lovely reader who commented below, I tried making this Mexican Rice recipe in a rice cooker. It worked perfectly! Follow the steps in the recipe below exactly as written through Step 4. After bringing the rice to a boil, just transfer it to your rice cooker (coated with nonstick spray). Close the rice cooker and cook according to the manufacturer’s instructions. It took 33 minutes in mine (nearly the same as the oven) and there was no stirring involved.

Need a rice cooker? This one is great. I have it, two of my sisters have it, and we all love it!

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

I also tried making Mexican Rice with basmati rice (as pictured above). That, too, was a resounding success with both the original (oven-baked) method and the rice cooker method.

Make Mexican Rice For a Crowd

Thanks to reader Andy for his question on scaling up this recipe! If you’d like to feed 25 adults Mexican Rice as a side dish, you just need to triple the ingredients below and add 10 minutes to the baking time (40 minutes total). Oh, and you’ll need an 8-quart stock pot.

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

I know I said to triple all the ingredients, but my blender could only accommodate 11 roma tomatoes and 2 large onions. With that, I had exactly 6 cups of the tomato-onion mixture. It just depends on the size of your veggies.

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

To make a vegetarian Mexican Rice recipe (vegan Mexican Rice, actually), simply swap out the chicken broth for vegetable broth. You’re good to go!

Save this Restaurant-Style Mexican Rice to your “Side Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Restaurant-Style Mexican Rice

Yield: 8 servings

Prep Time:5 min

Cook Time:1 hour 15 min

Total Time:1 hour 20 min

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.


  • 2 medium vine-ripened tomatoes or 4 Roma tomatoes, cored and quartered
  • 1 onion, peeled and quartered
  • 1/3 cup vegetable oil
  • 2 cups long-grain or basmati white rice, rinsed (see notes)
  • 4 cloves garlic, minced
  • 1 to 2 jalapeno peppers, stemmed, seeded, and minced (optional)
  • 2 cups low-sodium chicken broth (see notes)
  • 1 tablespoon tomato paste
  • Salt and freshly ground black pepper
  • ½ cup minced fresh cilantro or parsley
  • Lime or lemon wedges, for serving


  1. Adjust an oven rack to the middle position and preheat oven to 350°F.
  2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
  3. Heat the oil in a large Dutch oven or a 3-quart saucepan until shimmering (see notes). Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
  4. Add garlic and jalapeños (if using) and stir until fragrant, about 15 seconds. Stir in tomato mixture, broth, tomato paste, and 1 ½ tsp. salt. Bring to a boil.
  5. Cover and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
  6. Fluff rice with a fork. Fold in cilantro or parsley and season to taste with salt and pepper. Serve with lime or lemon wedges.
  1. To rinse the rice, pour the dry rice into a fine-mesh sieve and rinse under running water until the water is clear. Alternatively, to conserve water, the rice may be soaked in a large bowl of cold water for 30 minutes and then drained well.
  2. Long-grain white rice is the traditional choice for this recipe, but I've also tested it with basmati and it works perfectly.
  3. To make this recipe vegetarian, substitute vegetable broth for the chicken broth.
  4. If toasting the rice in a 3-quart saucepan, you'll want to transfer it to a 4-quart or larger oven-proof baking dish for baking.
  5. To make the Mexican Rice in a rice cooker, follow the recipe through Step 4. After bringing the rice to a boil, transfer it to your rice cooker (coated with nonstick spray), close, and cook according to manufacturer instructions. Mine takes 33 minutes on the "White Rice" setting.
  6. To make Mexican Rice for 25 adults, use an 8-quart stock pot, triple the ingredients, and add 10 minutes to the baking time (40 minutes total).
Adapted from The America's Test Kitchen Family Cookbook (Mexican Rice recipe).

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  1. This seems like a wonderful store-cupboard recipe, Meggan, that you go back to again and again. I wish I could pop over there to California and grab a Mexican meal every time I was in the mood. Here in Greece it’s pretty tricky to find. I suppose that’s all the more reason to make my own! All the best again with your Paleo experiment. You really have got me wanting to find out about it now!

  2. Yes!!! It IS so addictive right?!?  Ahh I love rice!  I am a total rice a holic!!! And I love that you use the food processor to make your life easier :)  I use my Vitamix for this task as well!  Looks fab and the idea of oven rice is sooo fool proof :) PINNED

  3. Mexican rice is the best.  I made a huge batch last week and had it with every night for  dinner.  

  4. Great recipe, Meggan. I love all the very practical tips you always give us here.
    Now I know how to make perfectly fluffy baked rice!

  5. Meggan – you are the rice queen! This looks delicious – such a good trick. Can’t believe I’ve never tried this myself. Definitely adding it to my cooking list:)

  6. In the recipe, you say to saute the rice for 10 to 15 minutes in the oil, but did you mean seconds?

    • Hi Crystal, no, it’s actually for 10 to 15 minutes. Basically you saute the rice until it is golden brown in color. It takes a little while. I’m using this method right now while I test green rice (arroz verde) and it is definitely 10 to 15 minutes. Sorry for the confusion though!

    • OK, I followed this recipe this weekend, and I have to tell you it turned out AMAZING! Now that I know how to make this rice, I no longer need to visit my Mexican grocery store to buy it. Thanks for posting this! Truly great recipe.

  7. This is a wonderful recipe-Cook’s Illustrated’s recipes usually are. But you failed to mention the source anywhere in your post-either it’s a legitimate mistake or an intentional one-but one that needs to be corrected.

    • Legitimate mistake. You are right, it’s absolutely America’s Test Kitchen’s recipe. I usually list it in the recipe notes and link to the book on Amazon with an affiliate link. Will be corrected, thanks for pointing that out!

  8. thanks for sharing a great recipe! i made it last week and shared it on my #whatsfordinner journey:

  9. Has anyone tried this with brown rice? I can eat Mexican rice every day. Thanks for the post!

    • I haven’t tried it, but I should! That’s a great idea! My husband eats brown rice I’m sure he’d appreciate the variety! :D

  10. This looks amazing and I am going to try it out for a dinner party. Is it possible to make ahead of time? If so, how would I go about re-heating it before the party? Thank you!!

    • Hi Lindsay, yes! Absolutely! Honestly I just microwave the rice to reheat it, even if it’s for a dinner party. I’d start with 2 minutes on high and see where that gets you (of course the time will depend largely on the quantity you are reheating), just in a glass dish with a paper towel over the top. There are probably other ways to reheat it (in the oven, on the stove top), but I know for a fact microwaving it doesn’t affect the rice adversely in any way (doesn’t make it mushy or overcooked or anything). Thank you so much for stopping by!

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  12. If made ahead, do you think it could be reheated in a crockpot? Or would it get to mushy? Need to serve to a large crowd and would like to keep it warm…thanks

    • Hi Sue! I think it would be fine reheated in a crock pot. Because it’s cooked pilaf-style (where you toasted the grains in the beginning), that really helps it from getting overly mushy/sticky down the line. I’ve reheated leftovers many times and haven’t had any problems. Good luck, I hope your guests love it! Thanks for your comment.

  13. Hello,

    Can this be finished off on the stove instead of the oven?

    • Hi Bean, probably. Or I should say, yes definitely. But I haven’t done that so I can’t tell you exactly how long it would take or what temperature. If I were going to try, though, I would reduce the heat the lowest possible temperature, cover, and cook for 15 minutes (maybe checking at 10 or 12 minutes just in case). I appreciate the question though because I will absolutely test this and figure it out! Thank you!

  14. Hi,
    So my understanding is that you roast the rice before actually cooking it? (if that makes sense).
    Never cooked rice like this before so it seems a bit odd to me :)

    • Hi Celine! Yes. Well, I’d pick the word “toast” rather than “roast,” but yes. That’s how they make pilafs typically, toasting the grains first. I think you’ll love it! Yes, it’s totally weird if you’ve never done it before. :)

  15. Hi,

    This looks delicious, but I’m wondering if you ever ended up trying/succeeding at making it in a rice cooker or pressure cooker?


    • Hi Landon! I don’t have a pressure cooker so I’m not sure about that, but I don’t see any reason why it wouldn’t work (I just can’t tell you any specifics about the cook time). However, after seeing your comment this morning, I had everything on hand and went ahead and tried it in a rice cooker. It works perfectly! I have a 4-cup rice cooker so I ended up making just a half-batch to be safe, but I see no reason why the full recipe wouldn’t work in a 4-cup (or bigger) rice cooker. I did everything the same as the recipe and it took 33 minutes in the rice cooker. I’m not going to lie, this is really exciting and I might make it this way from now on! Thank you so much for your question. Have a great weekend. :)

  16. If I try this with brown rice, how long do you think I should cook?

    • Hi Kari, I’m not exactly sure because I haven’t made the recipe with brown rice. But, I think it would be at least an hour. I’d stir it after a half hour, see how it looks, leave it in another 30 minutes, and go from there.

  17. Do you think it would work to double the recipe and bake in a 9×13 to feed a larger group of people? I’m terrible with doubling recipes, so if you have any recommendations on adjusting time, I’d appreciate it!

    • Hi Jessica, my first question is, how would you cover it in the oven? My 9×13 pans have covers but none of them are oven-safe. So, that would be my first concern. My second question is, how soon do you want to serve this? I would be happy to test the recipe over the weekend (doubled, obviously), and report back my findings. I’d probably try it in my Dutch oven. And when I think about it, I don’t think the cooking time would increase by very much. It might even be the same. When I cook rice on the stove, the cook time is basically 15 minutes no matter what quantity. I don’t know for sure, but I would start at one hour and go from there. Maybe an extra 15 minutes would all that would be needed if even that. If you have some time and I can test it for you, please just let me know!

  18. Thanks for the quick reply! I would probably cover it with aluminum foil. I’ve done baked brown rice that way in a smaller pan and the foil seemed to work just fine. As far as timing, I will be making it tomorrow night, so probably not enough time to test, but I appreciate the offer! I will let you know how it goes!

    • Oh, foil! Of course. I mean, I didn’t know if that would work. But now that you say that, I’ve seen that done A MILLION TIMES on Diners, Drive-ins, and Dives. Sometimes I think they even put plastic wrap under the foil which would make a tighter seal (which is what I was worried about). But, I see no reason why it wouldn’t work. I hope you love it, I look forward to hearing your feedback (positive or otherwise!). Have a great weekend!

  19. Just made this for dinner and I have a couple questions. I’m somewhat of a cooking novice so please bear with me.

    What temperature should the stove be for sautéing the rice? I burned the first batch of rice and the second batch was a little over-cooked as well.

    How much pepper should I add and when should I add it? I ended up adding a couple twists from the grinder before I brought everything to a boil.

    When all the ingredients are added and brought to a boil, how long should I let it boil for?

    Overall it turned out alright but some clarification would be greatly appreciated!

    • Hi Kaitlin, I’m so sorry about the burnt rice! I usually cook it over medium heat, bearing in mind that I use a gas stove. You just need to stir it frequently and only saute it until it’s lightly golden in color. It is definitely not something I would leave unattended, so I apologize for not making the instructions more clear. I’ll fix that.

      As for the pepper, that’s really a personal preference. I don’t add it until the *very* end, when I’m folding in the cilantro, and then I add whatever tastes good. A few grinds probably? 1/8 teaspoon to a 1/4 teaspoon, I’d say. Before bringing the rice to a boil, I’m only adding salt.

      As for your last question, you don’t need to let it boil for any certain about of time. You literally just bring it to a boil and then stick it in the oven. It’s just a more efficient way to heat up all the liquid (rather than waiting for that to happen in the oven). Does that make sense? Once it starts to boil, you’re good to go.

      I will fix the instructions so all these points are clear! It’s awesome that you are taking on a recipe like this which is more than entry-level dump & pour stuff. :) I really believe practice makes perfect in the kitchen! Please let me know if you have any other questions, and thank you so much for helping me fix this recipe so it makes more sense! Take care.

  20. Made this tonight and it was delicious! I will never buy boxed Spanish rice again ! I forgot to rinse my rice and it was still light and fluffy. Thank you for this recipe!

    • Thank you so much, Angie! I appreciate the kind words. And, I especially appreciate the note on the non-rinsing you did. Other people have asked about that (due to the loss of nutrients if you rinse rice) and I’m planning to make it myself that way. But in the meantime, I have replied to another reader with your comment. I’m so glad it worked! If I could eliminate the rinsing step, that would be awesome. It’s my goal now. :) Thanks so much and take care!

  21. Hi im really excited to try this recipe it looks great! So by rinsing the rice you mentioned its getting rid of the vitamins, is it absolutely necessary to rinse it first? I guess there are lots of veggies for added vitamins-just wondering, thanks so much!

    • Hey there London! The reason for rinsing the rice is to remove the starch so the rice is not sticky at all in the final dish. You would not have to rinse the rice and the recipe would still work, but it might just be slightly stickier than if you rinsed it. I will put it on my list to test it without rinsing the rice so I can add notes to the recipe about that. But, it should taste just fine. Thanks!

    • Hi again! Another reader just commented that she forgot to rinse her rice for this recipe but the rice was still light and fluffy. :) So you should be just fine! I’ll still plan to re-test though. :) Take care!

  22. Can you freeze and then reheat?

    • Hi Rhea! I haven’t tried that with this exact recipe, but I’ve frozen other rice dishes with no issues. I think it would work just fine. Thanks!

  23. If I were to halve this recipe, what would the cook time be?

    • Hi Jennifer, I think the cook time would probably be the same. Rice takes the same amount of time no matter how much you cook (takes the same amount if you double it, too). I hope this helps!

  24. I have been searching for a good mexican rice recipe for years! Finally I have found it. This recipe is wonderful. I made it last night for a dinner party and it was perfect. Thank you!

    • Yay Megan, that’s great news!!! So glad you enjoyed the rice. Sounds like my kind of dinner party! Have a great week!

  25. I would like to compliment the cook for this recipe. Made it tonight for my Wife & Mom..recipe came out Great,,I do have to say that it was at least if not better than the local mexican restaurants here. Is a keeper indeed..thxs again..Great Job. !!!

    • Well Will, YOU were the cook last night for the recipe, so you get all the kudos! So glad it turned out well and that everyone enjoyed it. :) It’s one of my favorite recipes! Take care and have a great week.

  26. For your Mexican rice recipe could you substitute more Roma tomatoes instead of the tomato paste?

    • Hi Jen, yes I’m sure you could do that. It might not taste “exactly the same” but it would still taste good. The tomato paste adds a ton of concentrated flavor without lots of extra liquid, whereas adding a comparable amount of extra tomatoes (however many it would be) would add more liquid. But, I still think it would taste great and turn out fine (as long as you don’t add an extra half-dozen tomatoes!). I hope that helps. Next time I make this, I’ll leave out the tomato paste and see what happens and post my results. Thanks for your question!!! Take care.

  27. Hi there, very nervous about making this as I’m in a new house with an over and stove top that aren’t so reliable (they are being replaced soon!)

    I don’t have a Dutch oven so will be using a saucepan. Just a few questions…

    I’m making a double batch (10 adults and 10kids) for a big dinner party – this will be a side to go with other meals and sides. Should I just double everything and throw in together or make two separate batches?

    What heat to cook the rice and oil? High? Medium?

    If I make two separate batches can I put them in the oven together on separate shelves? or should I put in one big baking dish and cook two batches together?

    God I hope it works out – never made a rice dish like this before – let alone to take along to a dinner party with lots of people!

    • Hi Deb!!! No worries!!! I do typically make the rice in a saucepan and then transfer it to a casserole dish for baking. Whether you double the recipe and make it all together just depends on your pan size. Since you’ve never made it before, I would probably recommend making it in two separate batches. However, if you have a large stock pot (I would say 6 quarts or larger) AND a large casserole dish (5 quarts or larger) you can make the rice all at once. The one in my pictures is a 2 1/2 quart Corningware dish. So, you’d want a 5-quart casserole dish if you were going to bake it all at once. I don’t think you’d extend the baking time by much, if anything. Maybe 5 minutes, but probably not even that. But, you’ll need to have a large enough dish. If you are nervous, feel free to make two separate batches. You could always dump both of them into a crock pot and carry that to the party for serving. Also if you make one batch and you know it turns out, then you could feel confident to make another. I HOPE IT WORKS OUT TOO!! Thinking of you! :) Please let me know if you have any more questions.

  28. Hey Meggan, I came across this recipe AFTER I asked a Mexican coworker of mine on how to make Spanish rice. Everything was the same except 1 or 2 things, but that’s ok. I’ll use yours since I didn’t write the other down haha. I’m worried about the “saltiness” of the dish. I do NOT want it to be salty, I’ve made it before (not this recipe) and it came out so salty that I felt dehydrated for like 2 days. If I use half of the Bouillon cube and make 2 cups of liquid stock, would it come out too bland? I need to know before this Saturday and unfortunately don’t have time to test due to work and school =/

    • Hey there! Sorry for the late reply, I as traveling. I would say just leave out all the salt while you cook the rice and taste it at the end, then add salt just a little at a time until you like it. That’s what I would. Seems like the safest way! Salt is a really personal thing and I have no idea what you will like. But no worries! Just taste it after it’s done and add salt until you like it. Good luck!!!

  29. very yummy and garlicky. A few extra steps than a pot of plain rice but the oven really does a great job. I didn’t have fresh tomatoes and I substituted a 14 oz can of chopped tomatoes, drained and it was perfect! Although next time i won’t bother draining because i had to add water to it to reach 2 cups.

    • Thanks for this info, Emily! I definitely need to retest and sub a can of tomatoes because that makes this recipe even easier. Glad you liked it! Thanks again!

  30. Can I transfer everything into an aluminum tray, cover it with foil, and bake in the oven AFTER I do the stove top steps of frying and stirring? I have a small pot and I will need to make about 4 cups of rice. Hopefully that’s enough for 15 adults, there will be the main dish as well.

    • Hi Mike! Yes, you do the baking after you do the stove-top steps. That is correct. I never tried baking the rice in an aluminum pan with foil on top, I would just try to make sure the foil is on really tightly so the rice can steam. And perhaps put a baking sheet under the pan just to be safe! Doubling the recipe should give you enough rice for 15 adults, especially if it’s a side dish. Just make sure your aluminum pan is big enough, I’d say 4 quart capacity at a minimum for a double batch of rice. Thank you for your comment!

  31. I made this with brown rice! I sort of burned a bit of the rice when I left it in the oil for a minute, maybe I had the heat too high or maybe brown rice cooks faster that way. Anyway, this is SO DAMN GOOD. I have really missed Mexican rice since going vegan and this is totally the real deal. It has loads of flavor, you can’t even taste the (sort of) burned rice (I should have started over but I was in a time crunch). Side note – I used to get this shrimp burrito at this great authentic Mexican food joint my my place before I was vegan and they’d toss the Mexican rice in ranch. I just tried this with vegan ranch and it is so delicious and tastes exactly like the burrito I’ve missed for so long! Thanks for posting! – Cogey from Cooking Without Carcasses

    • Hey Cogey! Thanks so much for the comment. I have burned my share of rice testing this out, I always ate it too! Ha ha! So anyway, tossing the rice in RANCH is basically genius, I cannot wait to try this. I’m glad you liked the recipe and that it (more or less) worked for you. I am currently testing this recipe for a crowd – 3x-ing it to feed 24+. Next I will test it with brown rice. I’m sure the baking time would be different. Thanks again! PS, GREAT blog name!!

  32. I’ve made this about 5 different times now and it is THE BEST! My husband asks for it regularly. The tomato + onion slurry is so forgiving! The key for my stove and pot combo is I use a heavy dutch oven on the stove to bring the rice and liquids to a boil, and then put a lid on and bake it in the oven for at 350 for 18 minutes instead of cooking on the stove top. Meggan has the perfect ratio of liquid to rice, so you can really make any creative additions to the recipe – as long as you don’t mess with her ratio!

    I’ve done the following in a pinch: subbed a can of whole peeled tomatoes for the fresh tomatoes, browned chicken thighs in oil before starting the rice, then nestled the thighs in the rice mixture while the rice cooked for a one pot meal, and added frozen mixed vegetables. Also, I LOVE the speed of blasting the tomato+onion in the food processor and skipping the chopping at the end of a long day! Thank you, you rock!!

    • Wow, so many fantastic ideas here Amanda! Thanks for your kind words. I’ve been meaning to try the canned tomato substitution, just for ease/pantry convenience. I figured it would work great. The chicken thighs in the oil sound SO GOOD, I’m totally making that next. Thank you so much for being so supportive. :) You’re quite the cook! Take care!

  33. Making this for my family on Christmas eve for an authentic Mexican Christmas Eve dinner with the works, tamales, pozole, garnishes and this. BTW, This is one of the better recipes out there. Merry Christmas.. XOXOXO

    • Hey Dave, I recently learned (and you of course already know this) that a tamale-making party is called a Tamalda. Happy to hear you had one. Your feast sounds incredible. XOXOXO MERRY CHRISTMAS! I’ll email you before then though. ;)

  34. I have followed this recipe to a ‘T’, yet at this point- it’s a FAIL! It is crunchy and hard even after 30+ minutes of baking! 

    • Hi Jennifer, I’m so sorry to hear that! Here are the things that I think could possibly go wrong. Let me know what you think. 1). Your rice is really old. It should still soften, but if it’s over a year old that might mean you need to bake it longer. 2). Your oven temperature is off. Do you have an oven thermometer to check that the temperature is accurate? If it’s off even by 25 degrees you might need to bake it longer. 3). You aren’t getting a tight enough seal on the dish in wish you are baking it. Are you using a dutch oven, a casserole dish, or a sauce pan? Is the lid fitting nice and snug? Let me know what you think! I adapted this recipe from America’s Test Kitchen… they’re stuff is FOOL PROOF! So sorry you’re having issues. Let me know. I was traveling yesterday but I’m back now, sorry for the delay in replying to your comment.

  35. This was FANTASTIC! I didn’t have cookware with a lid that could go in the oven, so I used a stainless steel pot and covered it with foil. It seriously was perfectly fluffy.

    • So great to hear! And I’m glad it worked for you even with just foil. That’s really good to know and I’ll update the recipe to reflect that. Thank you so much Renee.

  36. I made this and it turned out incredibly bland. I had to add a bunch of stuff to eat for it to have any flavor. I am pretty surprised at the positive reviews.

    • Sorry to hear that. I would say the rice matches peoples’ expectations of what they get at a restaurant, so that’s why it has positive reviews. It tastes like Mexican rice from a restaurant, bland or otherwise (or at least, every Mexican restaurant I’ve ever been to). I’d love to know how you doctored it up though! Thanks for your feedback and sorry you didn’t like it.

  37. Meggan, your recipe is amazing!! Thank  you so much for posting it. Molto grazie!

    • Thank you, Mario! I made this myself this morning in a rice cooker. I’m a huge fan too! Thank you again. :)

  38. Best rice ever hands down. This is so easy and it is delicious. Only recipe I ever use.

  39. Pingback: Easy Baked Mexican Rice - The Chunky Chef

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