Family Dinner with something for everyone

Ending the weekend with a crowd-pleasing meal that will carry us through a busy Monday

Family Dinner with something for everyone

Simple, cozy & yummy!

Family dinner is more rare these days than I’d like to admit.  Between Spring sports, activities and work schedules, having all 4 of us home and eating together hasn’t been happening that often.  So with all of us home for dinner tonight, I went for a crowd pleaser and one that would give us leftovers for tomorrow when I know we will not be home to prep dinner.

Grilled chicken, our favorite Mexican Rice, a big green salad, guacamole and chips.  Mexican Rice, adapted from America’s Test Kitchen, is a super simple stove-to-oven recipe that makes a large quantity and is a fan favorite.

Scroll down for the recipe for Mexican Rice.


Recipe adapted from America’s Test Kitchen

Mexican Rice
Prep time
Cook time
Total time
This recipe is adapted from America's Test Kitchen. It makes a large quantity and is a total crowd pleaser..
Recipe type: Dinner, Sides
Cuisine: Gluten-free, Vegan optional
Serves: serves 6
  • 2 large or 3-4 medium tomatoes, cored and quartered
  • 1 onion, coarsely chopped
  • 2 jalapeno peppers, stemmed, seeded & minced
  • 1 jalapeño pepper, stemmed and minced, include seeds
  • ⅓ cup canola or vegetable oil
  • 2 cups long grain white rice, rinsed
  • 4 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1 Tbsp gluten-free tomato paste
  • 1½ tsp salt
  • ½ cup fresh cilantro, chopped
  1. Preheat the oven to 350 degrees
  2. Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
  3. Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
  4. Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
  5. Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
  6. Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
  7. Remove from oven, fold in cilantro and final jalapeño to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.


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