Mexican Rice Recipe

Name: Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2-1/2 cup long-grain rice; 2 tomatoes, peeled, seeded and chopped; 1 md. onion, chopped; 1 clove garlic, chopped; 3 tbsp. vegetable oil; 3 cups chicken stock; 2 carrots, peeled and thinly sliced; 1 cup peas; 1 green capsicum, cut into strips; 1 sm. green chili, finely chopped (optional)

Servings: persons

2-1/2 cup long-grain rice
2 tomatoes, peeled, seeded and chopped
1 md. onion, chopped
1 clove garlic, chopped
3 tbsp. vegetable oil
3 cups chicken stock
2 carrots, peeled and thinly sliced
1 cup peas
1 green capsicum, cut into strips
1 sm. green chili, finely chopped (optional)

1
Thoroughly wash the rice under running water and let it soak for approximately 15 minutes.
2
Drain thoroughly in a sieve.
3
Put the tomatoes, onion and garlic in a blender or food processor and reduce to a puree.
4
Heat the oil in a heavy flameproof casserole and fry rice, stirring constantly, until golden.
5
Add the tomato mixture and cook, stirring, until all the moisture has evaporated.
6
Stir in the chicken stock, carrots, peas, capsicum and chili.
7
Bring the mixture to the boil; cover and simmer over a low heat until the rice is tender and all the liquid is absorbed.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2-1/2 cup long-grain rice, 2 tomatoes, peeled, seeded and chopped, 1 md. onion, chopped, 1 clove garlic, chopped, and more.

Yes, Mexican 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.

Mexican Rice

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