Easy 57 min

Baked Mexican Rice

american_region asian caribbean european korean mediterranean middle eastern region spanish thai turkish side main drink spicy sour savory medium fast

Prep

28 min

Cook

29 min

Total

57 min

Ingredients (14)

1 ½ cups parboiled rice (such as Uncle Ben's) g

2 tablespoons canola oil g

1 green bell pepper, finely chopped g

2 large green onions, sliced g

½ onion, finely chopped g

1 (.18 ounce) packet sazón seasoning with saffron (such as Goya Azafran) (Optional) g

1 teaspoon ground cumin g

½ teaspoon ground coriander g

½ teaspoon garlic powder g

¼ teaspoon salt, or more to taste g

1 ½ cups water g

¾ cup tomato sauce g

2 tablespoons minced fresh cilantro g

1 lime, cut into wedges g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir until rice completely coated. Stir in bell pepper, green onions, and chopped onion; season with sazón seasoning, cumin, coriander, garlic powder, and salt.

Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Microwave until simmering, about 2 minutes. Pour over rice; stir briefly. Tightly cover the baking dish with heavy-duty aluminum foil.

Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover; fluff rice with a fork. Stir in cilantro; squeeze lime juice over top.