Mexican Rice

Man cannot live by fajitas or enchiladas alone. Every good Mexican dish needs a good contrast of flavours and textures and this is the perfect side dish for the Mexican main event.


300g    Long grain rice

2 tbs     Sunflower oil

1          Onion, large in size, and finely chopped

2          Garlic cloves, finely chopped

4-6      Hot red or green chillies

4-6      Tomatoes, skinned and chopped (not tinned tomatoes)

1 lt.      Chicken stock

60g      Frozen peas

Fresh coriander, finely chopped, to garnish

Salt and black pepper

Preparation and cooking

Put the rice in a bowl, cover with boiling water and leave for 30 minutes. Drain and leave in a sieve for about 1 hour, until completely dry.

Heat the oil in a large frying pan over a low heat, and then stir in the rice grains, and ensure they are well coated in the oil. Add the onion, garlic and chillies and then cook for 4 minutes until the onion becomes transparent and the rice begins to colour slightly.   Add the tomatoes, stock and season with lots of salt and black pepper. Cover with a tight fitting lid and simmer over a very low heat for 20 minutes or until all the liquid has been absorbed. Add the peas 5 minutes before the end of the cooking.

Transfer to a warmed serving dish and garnish with finely chopped fresh coriander.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s