You need to know how to cook Mexican rice for 50 people, and the oven is your best friend for this big job. This guide gives you a reliable, scalable recipe that delivers authentic flavor without the stress of multiple pots on the stove.
Cooking for a crowd changes the game. You need consistency, ease, and a method that doesn’t leave you tied to the stove. Baking your Mexican rice in the oven is the perfect solution. It frees up your burners for other dishes and ensures every guest gets the same perfectly cooked, fluffy rice.
We’ll walk through everything: ingredient scaling, the simple steps, and crucial tips for success. This is practical, tested advice for your next big gathering, church supper, or family reunion.
How To Cook Mexican Rice For 50 In The Oven
This method uses large, deep hotel pans (like those used in professional kitchens) which are ideal for even baking. You can find them at restaurant supply stores or online. If you don’t have those, you can use multiple large, deep roasting pans or casserole dishes.
Ingredients You’ll Need
This recipe scales up classic Mexican rice ingredients to feed a hungry crowd. Accuracy matters when scaling, so use measuring cups and spoons.
- 16 cups (8 lbs) long-grain white rice (like Carolina or Jasmine)
- 1 ½ cups (12 oz) neutral oil (like canola or vegetable)
- 2 large yellow onions, finely diced
- 20 cloves garlic, minced
- 24 cups (6 quarts) low-sodium chicken or vegetable broth
- 24 oz (3 cups) tomato sauce
- 2 small cans (8 oz total) diced green chiles (optional, for mild heat)
- 4 tablespoons ground cumin
- 4 tablespoons chili powder
- Salt and black pepper to taste (start with 4 tbsp salt, adjust later)
- 1 large bunch fresh cilantro, chopped (for garnish)
- 4 limes, cut into wedges (for serving)
Essential Equipment
- 2 large, deep hotel pans (approx. 12″x20″x4″) or 4-5 large roasting pans
- Aluminum foil
- Very large skillet or stockpot for toasting rice
- Large whisk and sturdy spoons
- Measuring cups and spoons
- Oven with reliable temperature control
Step-by-Step Cooking Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). This is the ideal temperature for even cooking without drying out the rice. Position your oven racks to accommodate the large pans, and make sure there’s space for air to circulate around them.
Prepare your hotel pans by lightly greasing them or spraying with cooking spray. This isn’t strictly necessary if you toasted the rice well, but it helps with cleanup. Have all your ingredients measured and ready to go (this is called mise en place). It makes the process smooth.
Step 2: Toast the Rice
This is the most important step for authentic, non-mushy Mexican rice. In your largest skillet or stockpot, heat the oil over medium-high heat. You may need to do this in two batches depending on your pot size.
Add the raw rice and stir constantly. You are toasting it until it turns a light golden brown color. This takes about 10-15 minutes. Don’t rush it or let it burn. This step seals the grains and gives the rice its characteristic nutty flavor.
Step 3: Cook the Aromatics
Once the rice is golden, add the diced onion and minced garlic to the pot. Stir and cook for another 3-4 minutes until the onions soften and become fragrant. The smell will be incredible.
Now, add the cumin and chili powder. Stir for just 30 seconds to toast the spices. This wakes up their oils and maximizes flavor.
Step 4: Combine Liquids and Season
Carefully pour in the tomato sauce and the diced green chiles (if using). Stir to combine. Then, add all of the chicken or vegetable broth.
This is where you season. Add your salt and pepper. Remember, you started with 4 tablespoons of salt for this large volume. Bring the entire mixture to a simmer. Taste the liquid—it should taste slightly salty, like well-seasoned soup. The rice will absorb much of the salt. Adjust now if needed.
Step 5: Transfer and Cover for Baking
Carefully pour the hot rice and liquid mixture into your prepared hotel pans. Divide it evenly between them. Use a spoon to spread it out evenly.
Cover each pan TIGHTLY with a double layer of heavy-duty aluminum foil. This is non-negotiable. You are creating a sealed steam environment. Crimp the foil tightly around the edges of the pan.
Step 6: Bake the Rice
Place the covered pans in your preheated oven. Bake for 45 minutes. Do not open the oven door during this time. You need to keep that steam inside.
After 45 minutes, carefully remove one pan and peel back a corner of the foil. Check the rice. The liquid should be absorbed, and the rice should be tender. If it’s still a bit wet or hard, re-cover and return to the oven for another 5-10 minutes.
Step 7: Rest and Fluff
Once cooked, remove the pans from the oven. Keep them covered and let them rest on the counter for 15-20 minutes. This resting period allows the steam to finish cooking the rice evenly and makes it easier to fluff.
After resting, remove the foil. Use a large fork or paddle to gently fluff the rice from the bottom up. This separates the grains and releases excess steam so it doesn’t get gummy.
Step 8: Garnish and Serve
Transfer the rice to your serving dishes. Just before serving, sprinkle generously with the chopped fresh cilantro. Serve with lime wedges on the side for guests to squeeze over their portion. The fresh lime juice brightens all the flavors perfectly.
Critical Tips for Perfect Oven-Baked Rice for 50
Choosing the Right Rice
Long-grain white rice is essential. It holds its shape better than medium or short-grain. Don’t use instant or pre-cooked rice—it will turn to mush. Rinsing the rice is a topic of debate; for this method, do NOT rinse it. The surface starch helps with toasting and prevents the rice from becoming to sticky.
Mastering the Toast
The toast is your flavor foundation. Be patient. The rice should be a consistent pale gold, not just a few dark grains. Stir constantly to prevent burning. If you skip this step, your rice will be pale and taste bland, no matter how many spices you add.
Broth is Better Than Water
Using a good-quality, low-sodium broth is the secret to rich flavor. You control the salt. Water will make your rice taste flat. You can use a mix of broth and water if you need to, but all broth is best.
The Foil Seal is Key
A tight foil seal traps steam, which cooks the rice evenly. If the seal is loose, steam escapes, and you’ll get undercooked, crunchy rice at the top. Use heavy-duty foil and press it firmly around the entire rim of the pan.
Resist Peeking!
Every time you open the oven or uncover the pan, you release precious steam. This lowers the temperature and can lead to uneven cooking. Trust the process and wait until the minimum bake time is up before checking.
Scaling and Serving Logistics
This recipe yields about 50 generous 1-cup servings. For a buffet with many other dishes, it might serve closer to 60. Keep cooked rice hot in a chafing dish or a slow cooker on the “warm” setting. Do not leave it at room temperature for more than 2 hours for food safety.
Common Problems and How to Fix Them
Rice is too wet or mushy: This usually means too much liquid or not enough cooking time. Next time, reduce broth slightly. For now, spread the rice on a sheet pan and put it back in a warm oven for 10 minutes to dry out, fluffing occasionally.
Rice is dry or crunchy: Not enough liquid or the foil seal was broken. You can sprinkle a small amount of warm broth over the top, re-cover tightly, and let it sit off heat for 10 minutes to absorb.
Rice is bland: You likely under-seasoned the cooking liquid or didn’t toast the rice enough. Next time, be bold with salt in the broth. For now, you can gently fold in more salt and a bit of fresh lime juice before serving.
Rice stuck to the pan: A good toast and a light greasing of the pan helps prevent this. For serving, use a flat paddle or spatula to gently scrape the bottom when fluffing.
Make-Ahead and Storage Instructions
You can make this rice up to a day ahead, which is a huge help for large events. After baking and fluffing, let it cool completely. Then, cover tightly and refrigerate.
To reheat, sprinkle about ½ cup of broth or water over the top of each pan. Cover tightly with foil again and reheat in a 300°F oven for 20-30 minutes, until hot all the way through. Fluff again before serving.
Leftovers can be stored in airtight containers in the fridge for up to 5 days. They reheat well in the microwave with a splash of water.
What to Serve With Your Mexican Rice
This rice is a versatile side for so many main dishes. Here are some classic pairings for a crowd:
- Slow-cooked Carnitas or shredded Chicken Tinga
- Beef or Bean Enchiladas, baked in large trays
- Grilled or roasted chicken with a chili-lime marinade
- Big pots of Charro Beans or Black Beans
- A build-your-own taco or fajita bar with all the toppings
FAQ: Cooking Mexican Rice for a Crowd
Can I use brown rice instead of white rice?
Yes, but it requires major adjustments. Brown rice needs more liquid and a much longer cooking time (often 60-75 minutes). You’ll need to look up a specific ratio for brown rice, as this recipe’s liquid and time are calibrated for white rice.
How do I keep the rice warm for serving over a long period?
Transfer the hot, fluffed rice to a chafing dish, a large slow cooker set to “warm,” or an electric roaster oven set to 200°F. Stir it occasionally to prevent drying. Add a very small dish of water in the warmer to provide ambient moisture if you can.
Can I make this recipe vegetarian or vegan?
Absolutely. Use a robust vegetable broth instead of chicken broth. Ensure the tomato sauce you use doesn’t contain animal products. The rest of the ingredients are naturally plant-based.
My oven space is limited. Can I cook the rice on the stovetop instead?
For 50 servings, stovetop is very challenging. You would need several very large pots and constant monitoring to prevent burning. The oven method is far superior for consistency and hands-off cooking when feeding a crowd. If you must use the stove, divide the recipe between your largest pots and simmer covered on low heat.
Why is toasting the rice so important?
Toasting (or “frying”) the rice before adding liquid seals the starch on the outside of each grain. This prevents the rice from becoming sticky and gummy. It also gives it that classic, slightly nutty flavor that defines authentic Mexican rice. Skipping this step results in a red-colored, mushy pilaf that lacks depth.
Can I add frozen vegetables like peas and carrots?
You can, but add them at the right time. If you add them raw at the beginning, they’ll overcook. The best method is to stir in thawed frozen peas and diced carrots after the rice is baked, during the fluffing stage. The residual heat will warm them through perfectly.
Cooking Mexican rice for 50 people is a big task, but with this oven method, it’s completely manageable. The key is in the preparation: toasting the rice well, seasoning the liquid boldly, and creating a tight seal with foil. This recipe gives you a flavorful, foolproof side dish that will be the hit of any large gathering. Remember to taste your cooking liquid before baking—it’s your last chance to adjust the seasoning. Now you’re ready to feed a crowd with confidence.