Oven Baked Mexican Rice


Original found here at Immaculate Bites


1 medium onion, chopped

1 14 oz can tomatoes, or Ro-tel, or tomato sauce (I have made it all three ways and love them all! My daughter likes the tomato sauce version the best).

1/2 cup cooking oil. I use olive oil.

3 cups rice. I use brown or basmati brown. (If you use white, cooking time should reduce).

2 t salt

1 T paprika

1 T garlic powder

4 cups chicken broth

1 t black pepper

1 1/2 t cumin

3/4 t chili powder


Preheat oven to 350.


Mix all of the ingredients in a 9 x 13 pan and stir well.


Cover tightly with one sheet of heavy duty aluminum foil or two sheets of regular aluminum foil.


Carefully put it in the oven and cook for about an hour and 15 minutes. I check to see if most of the liquid has been absorbed.


Take out of the oven, wait 5 minutes, and then fluff, mix, and serve!




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