Throwing a fiesta? Forget lukewarm, bland rice! This recipe for party-size Mexican rice delivers vibrant flavor and satisfying texture, easily feeding a crowd of 20-25 people. Imagine the aroma of perfectly cooked rice infused with the rich warmth of tomatoes, onions, and a hint of smoky chipotle. Forget about endless batches on the stovetop; this oven-baked method simplifies the process, allowing you to focus on other party preparations. We use simple, fresh ingredients to achieve a depth of flavor that will impress your guests and leave them wanting more.
This recipe is designed for large gatherings, offering a delicious and convenient side dish that everyone will enjoy. From the careful selection of ingredients to the precise baking technique, we've considered every detail to ensure a perfectly cooked and flavorful result. Ready to get started? Let's dive into the step-by-step instructions to create your unforgettable party-size Mexican rice.
Tools Needed
- 13-quart pot
- blender
- oven
Ingredients
- Rice: 10 cups
- Water: 13 cups
- Tomatoes: 10
- Jalapenos: 1-2
- Onions: 3
- Garlic cloves: 8
- Tomato chicken bouillon: 3/4 cup
- Oil: 3/4 cup
- Butter: 1 stick
- Ground cumin: 1.5 tablespoons
Step-by-Step Instructions
Step 1. Prepare Ingredients and Toast Rice
- Preheat oven to 380 degrees F (193 degrees C).
- Blend tomatoes and garlic until smooth.
- Blend onions until smooth.
- In a 13-quart pot over medium heat, add oil and warm for one minute.
- Add washed rice to the pot and mix well to coat with oil. Cook until golden and toasty (8-10 minutes).
- Add butter and optional seasoning (cumin in this example). Mix quickly.
Step 2. Combine Ingredients and Bake
- Add hot water, tomato chicken bouillon, and blended tomato/garlic mixture to the rice.
- Add optional vegetables (peas, carrots, corn) and jalapenos/serrano peppers (if desired).
- Bring to a boil, then cover the pot with foil and the lid. Bake in the preheated oven at 380 degrees F (193 degrees C) for 45 minutes.
Step 3. Rest and Fluff
- Remove from oven and let cool for 30 minutes.
- Fluff the rice with a spoon or spaghetti server.
Step 4. Serve
- Serve and enjoy!
Read more: Homemade Chalupas Recipe: Easy & Delicious Mexican Street Food
Tips
- Wash rice the day before to ensure it's dry and clean.
- Stir the rice periodically while toasting to prevent burning.
- Use hot water from a kettle, not the tap.
- The foil helps trap heat for fluffy rice.
- Don't over-fluff the rice after cooking; just gently loosen it.
Nutrition
- N/A
FAQs
1. Can I make this recipe ahead of time?
Yes! The rice can be made a day or two in advance. Store it in an airtight container in the refrigerator. Reheat gently before serving.
2. What if I don't have a chipotle pepper in adobo sauce?
You can substitute with 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper for a smoky heat. Adjust to your preferred spice level.
This oven-baked Mexican rice recipe simplifies large-scale cooking, ensuring a delicious and consistent result every time. With its vibrant flavor and ease of preparation, it’s the perfect addition to any celebration, freeing you up to enjoy your party rather than spending hours in the kitchen. So, gather your ingredients and get ready to impress your guests with this crowd-pleasing side dish!