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Mexican-Style Rice

By , from the Culinate Kitchen collection
Total Time 1 hour


This recipe is adapted from the September/October 2004 issue of Cook's Illustrated. Salsa, sliced avocado, and grated Cheddar or jack cheese make delicious additional garnishes. Tortillas, beans, and fried plantains turn this dish into a meal.


2 cups long-grain white rice (basmati, jasmine, etc.)
¼ cup vegetable oil (olive, canola, etc.)
4 medium garlic cloves, minced
1 medium fresh chile (jalapeño, serrano, etc.) or 1 medium dried chile
2 medium ripe tomatoes, cored and diced
1 medium onion (white or yellow), diced
3 cups vegetable or chicken broth
1 Tbsp. tomato paste
tsp. salt
½ tsp. black pepper
¼ tsp. ground cumin
¼ tsp. dried epazote or oregano
½ cup fresh cilantro leaves, minced
1 lime, cut into wedges


  1. Preheat the oven to 350 degrees.
  2. Rinse the rice until the water runs clear; drain excess water from rice.
  3. In a large, heavy-bottomed, ovenproof pan with a lid, heat the oil. Add the rice and cook over medium heat, stirring frequently, about 5 minutes. Add the garlic and chile and cook, stirring constantly, another 2 minutes. Stir in the tomatoes, onion, broth, tomato paste, salt, pepper, cumin, and epazote or oregano.
  4. Cover the pan and put it in the oven. Bake for 15 minutes, then stir well once; add a can of cooked beans if you wish. Bake another 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
  5. Serve hot, with the cilantro and lime as garnishes.

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
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0% recommend this recipe
1. by Rich and Jess Bernstein on Jan 27, 2010 at 6:21 PM PST

I’ve tried this recipe twice and both times the rice has been a bit crunchy and soupy—it may be worth it to plan for extra cooking time.

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