If you’re planning your menu for a Cinco de Mayo fiesta, this is probably one of my all-time favorites. Adobo Mexican Rice makes enough to feed a crowd, is inexpensive and the flavors, oh, the flavors!
The one speciality kitchen item you need for this recipe is a dutch oven or some sort of cooking vessel that can go from stovetop to oven with a heat-safe lid. I’m a huge fan of my Le Creuset Dutch Oven. In this recipe, you start everything on the cook-top, browning the rice, bringing it to a simmer with the sauce, then transfer to the oven to fully cook the rice and let the savory spices bake into every grain.
If you want to see how I do it in my kitchen, catch this video. Yes, I do nearly cry into my rice due to a particularly pungent onion.
Fair warning that jalapenos can vary in spiciness from pepper to pepper. This is a general rule for all peppers. It’s a good idea to taste a bit of the pepper you’re using before adding it to the rice, just in case you get a super fire-bomb. It’s better to find out before you add it as opposed to after. It would be a shame to ruin a whole pot of Mexican Rice because of a rogue pepper.
Do note that this makes a ton of rice, so if you’re only cooking for four, cutting the ingredients in half will yield the perfect amount.
Happy Cinco de Mayo and happy cooking!
*Recipe adapted from America’s Test Kitchen
- 2 cups long grain white rice
- 2 Tbs oil
- 2 tomatoes, quartered
- 1 onion, quartered
- 4 cloves of garlic
- 1 jalapeno, diced
- 2 Tbs tomato paste
- 2 Tbs chipotle with adobo, minced
- 1 tsp salt
- 2 cups chicken or vegetable stock
- lime and cilantro for garnish
- Preheat oven to 350F
- Heat oil in a medium to large dutch oven over medium heat and add uncooked rice and stir until slightly browned.
- While rice browns, add the tomatoes, onion and garlic to a blender and blend until smooth.
- Once the rice is browned, mix in the tomato puree, diced jalapeno, tomato paste, chipotle with adobo, salt and chicken stock and stir to combine, bringing it to a boil. Once it hits a boil, cover the dutch oven with its lid and place in the oven for 30 – 35 minutes until the liquid is fully absorbed and the rice is cooked. Stir at the 15 minute mark.
- After the rice is cooked, remove from the oven, and serve with cilantro and lime to garnish.