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Mexican Rice

Adobo Mexican Rice

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


A spicy Mexican style rice cooked in a dutch oven.


  • 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


  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