This Mexican rice is packed full of veggies, but kids won’t notice it all…..and that it is baked makes it a snap while you prep the rest of dinner. Goes well with burrito or taco night, or many other dishes – or even on its own. Serve with queso fresco cheese and lots of salsa!
Baked Mexican Rice
- 4 medium tomatoes
- 1 large sweet onion
- 4 cloves garlic, peeled
- 2 jalapeno peppers
- ¼ cup olive oil
- 2 cups long-grain white rice, rinsed well and drained
- 2 cups lower sodium broth, vegetable or chicken
- 2 small limes
Preheat oven to 350°.
Core tomatoes, cut into quarters. Peel onion, roughly chop. Seed jalpeno and slice. Add the vegetables to a blender, along with the garlic. Process on medium until mostly smooth.
In a large/deep oven safe skillet, heat the oil over medium heat. Add in the rice and cook, stirring constantly, for about 5 minutes, until the rice is turning golden.
Add in the broth and pureed vegetables. Bring to a boil, stirring often.
Cover the skillet with a tight fitting lid and place in the oven, on the middle shelf.
Bake for 15 minutes, stir well, and cover tightly. Bake for 15 more minutes, then stir well. Squeeze one lime over, stirring in. Season to taste with salt and pepper, if desired.
Serve with additional lime, in wedges, if desired.