Adobo Mexican Rice

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.

Mexican Rice

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.

What pairs up well with this rice?  I typically serve it as a side to my Pressure Cooker Pork Carnitas, a simple green salad and a dessert, like Tres Leches Mug Cake.

Happy Cinco de Mayo and happy cooking!

*Recipe adapted from America’s Test Kitchen

Adobo Mexican Rice

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5 from 2 reviews

• Author: Joanie Simon
• Total Time: 40 mins
• Yield: 10 - 12 servings 1x

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Description

A spicy Mexican style rice cooked in a dutch oven.

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Ingredients

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• 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

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Instructions

1. Preheat oven to 350F
2. Heat oil in a medium to large dutch oven over medium heat and add uncooked rice and stir until slightly browned.
3. While rice browns, add the tomatoes, onion and garlic to a blender and blend until smooth.
4. 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.
5. After the rice is cooked, remove from the oven, and serve with cilantro and lime to garnish.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Mexican