Mexican Flag Rice Recipe

Name: Mexican Flag Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups rice, divided; 6 tablespoons lard or 8 tablespoons olive oil; 1 onion, minced plus 1/2 onion (for the red rice); 6 garlic cloves, minced; 2 stalks celery, both cut in half; 5 1/3 cups chicken broth, divided; 1 1/2 limes, juice only; For the green rice; 3 poblano chiles, deveined; 1/2 cup cilantro, chopped finely; For the red rice; 1 large tomatoes; 1 parsley sprig; To garnish; 1/4 cup cilantro leaf

Servings: persons

3 cups rice, divided
6 tablespoons lard or 8 tablespoons olive oil
1 onion, minced plus 1/2 onion (for the red rice)
6 garlic cloves, minced
2 stalks celery, both cut in half
5 1/3 cups chicken broth, divided
1 1/2 limes, juice only
For the green rice
3 poblano chiles, deveined
1/2 cup cilantro, chopped finely
For the red rice
1 large tomatoes
1 parsley sprig
To garnish
1/4 cup cilantro leaf

1
Cover the 3 cups of rice in very hot water and set aside to soak for 15 minutes.Drain,and rinse with cold water.Drain the rice again and spread out to dry on a towel or baking sheet for an hour.
2
Meanwhile mince 1 onion,mince 4 cloves of the garlic.
3
Make the puree for the green rice:Place poblano chiles,1/4 cup cilantro ,and 1/4 cup chicken broth in a blender and puree until smooth.Set aside.
4
Make the puree fot the red rice:Place the tomato,1/2 onion,2 cloves of garlic and 1/3 cup chicken broth in a blender and puree until smooth.Set aside.
5
Heat the oil in a large pot over medium until hot.Add the rice and cook,stirring,for a mi nute or two.Add the onion and garlic,reduce heat and continue cooking for a couple of minutes,stirring until the rice sounds like sand and the onion is translucent.Remove from heat.
6
Place 1/3 of the rice in a medium pot,add 1 stalk of celery,juice of 1/2 lime and 2 cups of chicken broth bring to a boil.When it begins to boil,reduce to a simmer and cover.
7
Place 1/3 of the rice in a pot with the green chile puree and cook over medium until the puree is slightly reduced(it helps if the pot is already hot).Add 1/4 cup cilantro,juice of 1/2 lime,and 1 3/4 cups chicken broth.Bring to a boil.When it boils,reduce heat to a simmer,and cover.
8
Place the last 1/3 of the rice in a hot pot,add the tomato puree and cook to slightly reduce the tomato sauce.(it helps if the pot is already hot).Add 1 celery stalk,1 sprig parsley,juice of 1/2 lime,and 1 2/3 cups chicken broth.Bring to a boil.When it boils,reduce to a simmer and cover.
9
Cook each pot of rice about 20 minutes,or until the rice is tender and has absorbed all of the liquid.Remove from heat.
10
Fluff each batch of rice with a fork.Arrange the rice in a large casserole dish ,first a band of red,then white,then green,to resemble the Mexican flag.Garnish with a 1/4 cup of cilantro leaves in the center and serve hot.

1503

kcal

Calories

Fat

171

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups rice, divided, 6 tablespoons lard or 8 tablespoons olive oil, 1 onion, minced plus 1/2 onion (for the red rice), 6 garlic cloves, minced, and more.

Yes, Mexican Flag Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Flag Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions