Holy Spoons

The gift of hospitality sometimes comes with food.

Oven-Baked Mexican Rice

serving line

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!”



  • 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
  1. Preheat oven to 350 degrees. Rinse rice and drain well.
  2. 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
  3. Cover tightly with aluminum foil.
  4. Place in oven and let it cook for about an hour.
  5. 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.

About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

One comment on “Oven-Baked Mexican Rice

  1. plasterer bristol
    November 19, 2015

    Sounds great, love Mexican food. Thanks for sharing.


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This entry was posted on August 16, 2015 by in Food for a crowd and tagged , , , .
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