Sunday, November 9, 2014

Tex-Mex Rice

I've heard it called "Spanish" rice, "Mexican" rice, and several other names. Since I'm using Ro-Tel tomatoes, I'm calling it Tex-Mex! This version differs from most in that it is baked (like pilaf) instead of simmered on the stove. This makes it very easy; as no stirring is needed after you put it in the oven, you can concentrate on whatever your main dish is.


  • 2 cups medium grain rice (I used California Calrose rice)
  • 2 tablespoons olive oil
  • 1 medium or large onion, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder (as always, homemade is best)
  • 2 cans, 14 oz. (or 1 can, 28 ounces) Ro-Tel Tomatoes with Green Chiles (use the mild version if you're spice-averse), pureed in the blender
  • 1 1/2 cups chicken broth (use the reduced-sodium version if you have a choice)


Preheat oven to 350 degrees. Heat oil in a dutch oven over medium-high heat. Add onions and salt. Cook, stirring frequently until the onions have softened slightly. Add the rice and continue to cook, stirring frequently, until the rice just starts get brown. Add the chili powder and continue to cook for another 30 seconds. Add the tomato puree and broth, stirring well, and bring to a boil. Cover and place in the oven. Once the rice is tender (about 25 minutes), remove from oven. Stir well with to ensure the sauce is evenly distributed and let sit uncovered for 5-10 minutes before serving.