Mexican Rice

Baked Mexican Rice

(or plain baked rice)

 Preheat oven to 400°.

In a medium pot bring 4 cups of water to a rolling boil.

While you're waiting for the water to boil:

In a medium size frying pan:

• Sauté 1 large onion diced
• 4 Tbs olive oil
• 2 Tbs cumin (Eliminate the cumin if you want plain rice)
• 1 tsp salt

Once the onion is translucent and smells sweet:

(For Plain Baked Rice continue on down below at "STIR IN".)

For the Mexican Rice Only.

• Turn up the heat to high.
• Let the pan heat up for a minute then add: 
•  1- 28 oz can of diced tomatoes  (Muir Glen tastes best)  It will sizzle when it hits the pan. (Eliminate tomatoes if you want plain rice)

Stir in:

1. 2 cups of brown rice  (We use brown basmati rice.)
2. Bring the mixture up to a simmer  and cook for 3 minutes, stirring constantly.
3. Pour the rice mixture into a large baking pan (2-9x13 pans work for this recipe)

Once the water comes to a boil:

Pour the water over the rice mixture in the baking pan.

 Stir

Cover very tightly with foil.

Place the baking pan into the preheated oven.

Turn the oven temperature down to 350° and bake for 1 hour.

Remove the pan from the oven and check to make sure the rice is cooked.

Back to College Cooking