EXTRA LARGE SIZE MEXICAN RICE RECIPE for Parties, Celebrations, to sell or meal prep

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Preheat the oven to 380 degrees.

In a blender, add 10 tomatoes and 8 garlic cloves; blend until smooth.

Add 3 onions to the blender and blend until smooth.

In a 13 quart pot, heat 3/4 cup of oil over medium heat for about a minute.

Add the washed rice to the pot and stir to coat each grain with oil.

Toast the rice for about 8 to 10 minutes until it smells nutty and is golden brown, stirring frequently to avoid burning.

Add 1 stick of butter to the rice and mix well.

Add 1.5 tablespoons of ground cumin and mix quickly to avoid burning the spices.

Pour in 13 cups of hot water from a kettle, then add the blended tomato and onion mixture, and 3/4 cup of tomato chicken bouillon; combine all ingredients.

Bring the pot to a boil.

If desired, add vegetables like peas, carrots, or corn, and any additional spices or jalapenos for heat.

Cover the pot tightly with foil and then place the lid on top to trap heat.

Transfer the pot to the preheated oven and bake for 45 minutes.

After 45 minutes, remove the pot from the oven and let it cool for 30 minutes.

Fluff the rice using a spaghetti spoon or similar tool, scraping from the bottom to ensure even fluffiness.

Cooking Techniques

Equipment Needed

Spice Level: