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Baked Mexican Rice

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Baked Mexican rice is so easy to prepare and tastes amazing.

This method of cooking rice achieves perfectly cooked and fluffy rice every time. Leave all the ingredients out but the rice, stock and butter or oil and you will have delicious white rice to serve with any meal. You can also add proteins such as chopped chicken for a more substantial dish. This Mexican style rice is the perfect accompaniment to any Mexican recipe or served on its own as a main dish.

Baked Mexican Rice

Baked Mexican rice is quick and easy to make. It makes a perfect side or main dish.

Is baked Mexican rice as good as rice cooked on the stove?

You bet! This is such an easy and delicious way to prepare any rice dish.

Just place it in the oven and let the oven do all the work. There is no chance it won’t come out right. If the rice is too hard after 30 to 35 minutes, simply cover it back up and bake for a few more minutes until it’s cooked to your liking.

It really is that easy. The baked Mexican rice will be cooked to perfection. It will be fluffy and not sticky at all. 

What else can you do with this recipe?

There are so many things you can do with this baked Mexican rice recipe. For this recipe I kept it simple. You’ll get Mexican rice like you would get at the best Mexican restaurants. Actually, I think it’s better. 

You could add other things like sliced chicken or even add cooked ground beef to the mixture. This makes a delicious work night meal with very little fuss. 

Can this baked Mexican rice be frozen?

Yes! It really is a perfect meal. If you have any leftovers, simply store, covered in the fridge for up to three days. That or freeze for up to 3 months.

Either way, be sure to heat the rice back up in the microwave until steaming hot before serving. 

Do you have to add the cheese?

Nope! That is completely down to you. Use vegetable stock or water and leave the cheese out for a delicious vegan version. 

Is Mexican baked rice gluten free?

You bet it is. No wheat in there! 

Are there other way you can use this Mexican baked rice?

Try it in a burrito. Rice is always good in a burrito. Especially rice that tastes this good. 

You used Basmati rice. Do other rice varieties work?

Yes. I used Basmati because I love it. At Mexican restaurants, they usually use any long grain rice. The recipe will work just fine with any long grain rice. 

Baked Mexican rice in pictures…

Ingredients for baked Mexican rice

Get your ingredients together before you start cooking.

Soaking rice

Wash the starch off the rice using several changes of water. Then soak for at least 30 minutes.

Rice in casserole dish topped with chopped onions.

Strain the rice and then pour it into a suitably sized casserole dish. Top with the chopped onions.

Adding ground spices to rice

Stir in the ground spices.

Adding tomatoes to the dish

Cover with the chopped tomatoes. Tinned (canned) work great.

Pouring stock over the rice

Pour in the stock. It’s best to heat the stock first before placing in the oven.

Place rice in the oven.

Cover with foil and place in an oven that has been pre-heated to 200c/400f and cook for 30 to 35 minutes.

Rice taken out of the oven

Try a spoonful of the rice to ensure it is cooked. If not, cook for a few more minutes. The tomatoes will have risen to the top during cooking.

Mixed rice

Carefully stir the tomatoes and onions into the rice. Don’t stir too hard or the rice grains will split and become mushy.

Baked Mexican Rice

Top with cheese and coriander (cilantro) to serve.

Baked Mexican Rice

Dig in!

You might like to try some of these Mexican style recipes too…

Birria de Res
Birria Ramen
Pork Carnitas
Sheet Pan Chicken Fajitas
Beef Queso Dip

Yield: 6

Baked Mexican Rice

Baked Mexican Rice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 275g (1 ½ cup) Basmati or other long grain rice
  • 1 x 400g tinned (8 oz can) chopped tomatoes
  • 1 tbsp butter or olive oil
  • 500ml (2 cups) heated chicken or vegetable stock, stock cubes fine
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika (optional)
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 tbsp coriander (cilantro) to garnish
  • 2 handfuls of Wensleydale or Cheddar cheese to garnish


  1. Wash the rice in a large mixing bowl in several changes of water until the water runs almost clear. Then soak it for 30 minutes in fresh water.
  2. Preheat oven to 190c/375f.
  3. When ready to cook, drain the rice and pour it into a casserole dish and spread it in one even layer.
  4. Add the remaining ingredients up to and including the salt. Cover tightly with foil and place in the oven to bake for 30 to 35 minutes or until the rice is fluffy and tender.
  5. When you take the foil off, the tomatoes and onions will have risen to the top. Carefully stir them into the rice. Not too harshly or you will split the rice grains and it will become mushy.
  6. Season with salt more salt to taste if needed and garnish with the cheese and coriander (cilantro) to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 164Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 542mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 8g

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