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Fluffy Mexican Rice

Featured in Tasty Ways with Grains and Rice.

This recipe elevates simple brown rice into a delicious side using a tomato-onion-garlic blend. The rice is first lightly browned in olive oil with jalapeños, then baked with broth and blended tomatoes for fluffy results. The oven method takes around 90 minutes but keeps things easy and hands-off. You can tweak the heat level, throw in black beans for protein, and top with lime and cilantro for a fresh finish.
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Emily Watson
Updated on Sun, 16 Mar 2025 01:29:01 GMT
Fluffy Mexican Rice Pin it
Fluffy Mexican Rice | thefamilycooks.com

Making perfect Mexican brown rice comes down to knowing how each grain changes while it cooks. Done right, every piece should stand alone and be fluffy, soaked with tomato flavor and gentle spice from fresh jalapeños. This wholesome version keeps all the bright tastes of classic Mexican rice while adding the earthy richness and better nutrition from whole grain brown rice. After tons of testing, I've found that baking in the oven gives the most reliable texture - never soggy, always just right.

I stumbled on this method after being let down by restaurant versions for years. Everything changed when I started browning the rice before adding any liquid. These days my family actually likes this healthier brown rice more than the traditional white rice version.

Key Ingredients Guide

  • Tomatoes: Go for juicy, aromatic tomatoes with rich red hues. When they're out of season, try Roma tomatoes as they keep better flavor.
  • Brown Rice: Pick long-grain brown rice with whole, uncracked grains. Good rice should look slightly shiny with even coloring.
  • Fresh Jalapeño: Grab firm, shiny peppers with bright green skin. The tiny ones usually pack more kick than bigger jalapeños.

Step-by-Step Cooking Guide

Getting Ready:
Put oven rack in the center. Heat oven to exactly 375°F. Chop all veggies before you start. Cut onion through the root end so it stays together. Roughly chop garlic for better blending. Keep tomatoes in big chunks for smoother blending. Make sure to measure everything exactly.
Making Your Sauce:
Start with tomatoes in the blender since they're juicier. Give onion and garlic a few pulses first to break them down. Blend everything until totally smooth. You can strain it if you want it extra silky. Measure out exactly 2 cups - too much will make soggy rice. Leave it out at room temp.
Browning Your Rice:
Warm Dutch oven over medium heat for 2 minutes. Pour in oil and watch for a slight shimmer. Spread rice in an even layer, don't stir right away. Let it toast for a full minute before the first stir. Then stir every half minute. Look for rice to turn light golden. Toss in jalapeño during the last minute of toasting. Listen for faint popping from the rice.
Putting It All Together:
Pour in broth first, then the tomato mix. Stir so rice doesn't stick together. Wait for a gentle boil - look for tiny bubbles. Cover with a snug lid. Put it in the oven right away. Don't peek for the first 45 minutes. Stir halfway through, then check how soft it is. Rice should be nearly tender when finished.
Mexican Brown Rice Pin it
Mexican Brown Rice | thefamilycooks.com

In my Mexican-American family, rice wasn't just a side - it was something we took pride in. My grandma taught me that properly toasted rice should smell just like popcorn right before adding liquid. Now whenever I cook this dish, that familiar smell takes me back to cooking by her side.

Heat Management

Keeping your oven at a steady temperature really matters. If you open the door too much, it can mess up the cooking time and how the rice turns out. I've learned to trust the process and fight the urge to check it all the time.

Mexican Brown Rice Pin it
Mexican Brown Rice | thefamilycooks.com

Flavor Building Secrets

While I've given you basic measurements, I've learned to add salt throughout the cooking process. A bit during toasting, some more when adding the liquids, and a final touch at the end creates deep flavor that makes this rice stand out.

Tasty Combinations

  • Enjoy with black bean enchiladas or fish tacos for a complete meal.
  • Add a zesty avocado-lime salad on the side to freshen up your plate.
  • Top with a spoonful of crema or some crumbled queso fresco for extra goodness.

Pro Kitchen Tricks

  • Keep some cilantro stems to throw in while cooking - they pack tons of flavor.
  • For a creamier twist, swap one cup of broth with coconut milk.
  • Let your rice sit uncovered for 10 minutes before serving for the best texture.

This isn't your average rice dish - it shows how basic ingredients, handled with care, can turn into something amazing. Mixing old-school methods with healthier ingredients makes food that's good for you and truly satisfying. When I bring this to gatherings, everyone wants to know how I made it, and they can't believe it's brown rice.

Mexican Brown Rice Pin it
Mexican Brown Rice | thefamilycooks.com

Frequently Asked Questions

→ Can I swap white rice for brown rice?
Sure, just lower the oven to 350°F, use 2 cups broth, and cut bake time to 30-35 minutes.
→ Any shortcuts for making this dish?
Use 2 cups of mild red salsa instead of blending tomatoes, but only add half the usual salt.
→ Can this rice be frozen?
Yep! Let it cool down, freeze in bags, then reheat slowly after breaking off portions.
→ Is a slow cooker a good option here?
Not really. Slow cookers make the rice too mushy compared to the baking method.
→ How can I include protein in this dish?
Mix in 1-2 cans of drained black beans or up to 3 cups of cooked beans after baking.

Fluffy Mexican Rice

A flavorful side made with tomatoes, jalapeños, and fresh cilantro. This baked brown rice is healthy, fluffy, and perfect for Mexican meals.

Prep Time
10 Minutes
Cook Time
80 Minutes
Total Time
90 Minutes

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Fresh Ingredients

01 1 small yellow onion, quartered with the root end cut off
02 2 medium tomatoes, ripe (or 1 can of diced tomatoes, 15 ounces, with juices)
03 ½ cup cilantro, freshly chopped
04 2 cloves garlic, chopped roughly
05 1 lime, sliced into wedges to serve
06 1 medium jalapeño, seeds removed and finely diced

→ Pantry Items

07 1 teaspoon salt, and sprinkle in more if you'd like
08 2 cups of brown long-grain rice (don't rinse, it's key!)
09 ¼ cup olive oil, extra virgin
10 1 tablespoon tomato paste
11 2½ cups vegetable broth
12 Red pepper flakes (optional if you want some kick)

Instructions

Step 01

Set your oven to heat up to 375°F. Put the onion, garlic, and tomatoes into a blender or food processor. Blend till you’ve got a smooth mix. Only 2 cups of this will be needed, so be precise when measuring!

Step 02

In a Dutch oven, heat up the olive oil over medium heat. Toss in the jalapeño and the brown rice. Stir every now and then while cooking for 2-3 minutes so it gets nice and toasty.

Step 03

Add the blended tomato mix, broth, salt, and tomato paste to the pot. Stir it well to combine. Turn the heat to medium-high and wait until it starts to bubble.

Step 04

Put the lid on your pot and place it in the oven. Bake for 75 to 90 minutes until the rice absorbs all the liquid and softens up. It might look dried out when you check, but that’s exactly what you want!

Step 05

When it's ready, mix in the fresh cilantro and do a taste check. Missing something? Add a bit more salt (about ¼ to ½ teaspoon could do it). For some spice, sprinkle in red pepper flakes. Complete the dish with some lime wedges on the side.

Notes

  1. No time? Swap the homemade tomato mixture with 2 cups of mild red salsa, but make sure to cut the salt in half at first.
  2. Bulk it up by mixing in 1 or 2 cans of black beans (drained) after it’s finished cooking.
  3. Freezes like a dream! Let it cool completely, then pack it into freezer bags for later.
  4. Whatever you do, don’t rinse the rice! It’ll lose texture and end up crunchy if you do that.

Tools You'll Need

  • A medium Dutch oven with a lid (or a large pot that's oven-safe with a tight lid)
  • Blender or food processor
  • Measuring cup for liquids
  • Knife and cutting board