Mexican Rice

"Versions of this dish - a relative to spanish rice - are popular all over South America. This is a delicious medley of rice, tomatoes and aromatic flavors."
 
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Ready In:
50mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Put the rice in a large heatproof bowl and pour in boiling water to cover.
  • Stir once, then let sit for 10 minutes.
  • Transfer to a strainer over the sink, rinse under cold water, then drain again.
  • Set aside to dry slightly Meanwhile, pour the tomatoes and their juice into a food processor or blender, add the onions and garlic and process until smooth Heat the oil in a large, heavy bottom skillet, pour in the rice and cook over medium heat until the rice turns a delicate brown.
  • Stir occasionally to ensure that the rice does not stick Add the tomatoe mixture and stir over medium heat until the liquid has been absorbed.
  • Stir in the stock, salt, and whole chiles and peas.
  • Continue to cook, stirring occasionally, until the rice is tender and all of the liquid has ben absorbed Remove the pan from the heat, cover it with a tight lifting lid and let it stand for 5-10 minutes.
  • Remove the chiles, fluff up the rice lightly and serve, spinkle with the black pepper.
  • The chiles may be used to garnish if desired.

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Reviews

  1. Used two fresh jalapenos w/o the seeds and omitted the green peas because my daughters don't care for them. Recipe turned out great. I'll be making it again.
     
  2. I made this the other day using Maggi vegetable stock with onion instead of chicken stock and we loved it. Also, I used 1/4 tsp. of red chilli powder instead of the green chillies. This dish was flavourful and nice! Thanks for posting:)
     
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Tweaks

  1. I made this the other day using Maggi vegetable stock with onion instead of chicken stock and we loved it. Also, I used 1/4 tsp. of red chilli powder instead of the green chillies. This dish was flavourful and nice! Thanks for posting:)
     

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