Oven-Baked Mexican Rice
You can’t see it. It’s hiding under foil, waiting for the dinner service. But we tried an oven-baked Mexican rice yesterday that turned out great. I never tried rice in the oven before (I know, it’s probably sacrilege!) but we were cooking for a crowd. I added additional spices which we think made this dish. A can of Rotel (tomatoes and chilies) amped up the spice perfectly. I changed it up from the original recipe (found here).
Reviews from the crowd: “YUM! Is there enough for seconds?” Rated as savory, not too spicy, and delicious. The ultimate review? “Make it again!”
OVEN-BAKED MEXICAN RICE
- 1 medium onion, chopped
- 11/2 cans Rotel (canned tomatoes and chilies), regular version (not “mild”)
- ½ cup cooking oil
- 3 cups uncooked rice (I used Basmati)
- 2 tsp chicken “base” (or 2 cubes chicken bouillon, crushed)
- 1 tsp salt
- 1 Tbsp powdered paprika
- 2 Tbsp garlic powder
- 4 cups water
- 1 tsp freshly ground black pepper
- 1½ teaspoon cumin spice
- ¾ teaspoon ground chili powder
- 1 tablespoon fresh cilantro, chopped
- Preheat oven to 350 degrees. Rinse rice and drain well.
- In a half sheet pan (12-13/16″ l. x 10-7/16″ w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined
- Cover tightly with aluminum foil.
- Place in oven and let it cook for about an hour.
- Remove from oven and let it rest for about 5 minutes. Fluff rice with a fork and re-mix ingredients (tomatoes and source will have floated to the top). Serve warm.