Mexican rice

(4 ratings)

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Mexican rice recipe
Mexican rice recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This spicy rice is delicious served as a side dish to a Mexican meal, or serve it rolled up in soft flour tortillas with pulled pork or chilli con carne, soured cream and guacamole to make a fabulous burito. It is also tasty enough to serve as a midweek supper in its own right add a little cooked meat if liked and add extra veg to make it more substantial too.


  • 2tbsp vegetable oil
  • 1 small onion, peeled and diced
  • 1 clove garlic, crushed
  • 1 green or red chilli deseeded and diced
  • 250g long grain rice
  • 400g can tomatoes
  • 400ml chicken stock
  • 150g frozen peas
  • 2tbsp chopped fresh coriander leaves

For a more substantial vegetarian dish replace the chicken stock with vegetable stock and add extra veg such as canned or frozen sweetcorn, and a chopped green pepper.


  1. Heat he oil in a large pan and fry the onion for 5 mins until transparent.
  2. Add the garlic and chilli and fry for a few seconds then add the rice and stir until it is coated in oil
  3. Add the tomatoes and chicken stock and bring to the boil. Cover with a lid and reduce the heat to a gentle simmer. Cook for 10 mins until all the liquid has been absorbed and the rice is almost cooked. Add the peas and stir through, then cook for another 2-3 mins. Serve with coriander and a little chopped red chilli sprinkle on top, if liked.

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