Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Baked Mexican Rice Recipe
Baked Mexican rice represents the culmination of trying many variations on baked rice preparations, finally perfecting the technique with authentic Mexican flavors through convenient oven cooking. This hands-off method eliminates the need for constant stirring while ensuring even cooking and perfect texture. It's incredibly easy to let the oven do all the work while developing complex flavors that make this rice much more interesting than stovetop versions.
I’ve tried many variations on baked rice and wanted to try it with Mexican flavors. It’s so easy to let the rice bake away while you take care of other things or prep the rest of the meal. Garnish with additional green onions if you like.
Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
6
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Ingredients
1 ½ cups parboiled rice (such as Uncle Ben’s)
2 tablespoons canola oil
1 green bell pepper, finely chopped
2 large green onions, sliced
½ onion, finely chopped
1 (.18 ounce) packet sazón seasoning with saffron (such as Goya Azafran) (Optional)
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
¼ teaspoon salt, or more to taste
1 ½ cups water
¾ cup tomato sauce
2 tablespoons minced fresh cilantro
1 lime, cut into wedges
Directions
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.
Cook’s Note:
I served this with chipotle-spiced pork, so didn’t add any spice to the rice. Feel free to add chopped serrano chile peppers or 1 to 2 teaspoons chili powder or red pepper flakes.
Nutrition Facts (per serving)
| 238 | Calories |
| 5g | Fat |
| 43g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 238 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 3% |
| Sodium 389mg | 17% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 3g | 9% |
| Total Sugars 3g | |
| Protein 5g | 10% |
| Vitamin C 24mg | 27% |
| Calcium 50mg | 4% |
| Iron 3mg | 18% |
| Potassium 285mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
