Mexican Rice

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.

	this recipe	typical
liquid	130%	195%
fat	7%	14%
vegetables and beans	215%	70%
aromatics	44%	23%
salt	2%	2%
acid	8%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

370 g	2 cups long grain white rice
794 g	1 28 oz can whole peeled tomatoes
150 g	1 medium yellow onion (peeled and roughly chopped)
15 g	1 large jalapeño (seeds removed and chopped)
480 g	2 cups vegetable broth (can use chicken broth)
12 g	4 cloves garlic (minced)
9 g	1 1/2 teaspoons kosher salt
1 g	1/2 teaspoon ground cumin
1 g	1/2 teaspoon chili powder
0 g	1/8 teaspoon cayenne pepper
27 g	2 tablespoons vegetable oil (canola oil, or olive oil)
31 g	2 tablespoons fresh lime juice
25 g	1/4 cup chopped cilantro
	1 large tomato (seeds removed and diced)

Method: 6 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I use to make the Pioneer Woman's recipe for Mexican rice but this has replaced it, I love how fresh this recipe tastes! I always use the make-ahead option for freezing the extra sauce for the next time. Today, instead of measuring out the 2 cups of tomato sau” — a cook, 4.0★

“Best Mexican rice ever! It was a lot of steps but it was worth it! Family loved it, too. Super tasty and just the right amount of heat with the jalapeno. I will likely cut it in half the next time as I had a lot of leftovers. Thanks!” — a cook, 5.0★