Top | Vegetarian Main Dishes

Mexican-Style Rice

(recipe, Caroline Cummins)

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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.


  1. 2 cups long-grain white rice (basmati, jasmine, etc.)
  2. ¼ cup vegetable oil (olive, canola, etc.)
  3. 4 medium garlic cloves, minced
  4. 1 medium fresh chile (jalapeño, serrano, etc.) or 1 medium dried chile
  5. 2 medium ripe tomatoes, cored and diced
  6. 1 medium onion (white or yellow), diced
  7. 3 cups vegetable or chicken broth
  8. 1 Tbsp. tomato paste
  9. 1½ tsp. salt
  10. ½ tsp. black pepper
  11. ¼ tsp. ground cumin
  12. ¼ tsp. dried epazote or oregano
  13. ½ cup fresh cilantro leaves, minced
  14. 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.