Mexican Rice

"I have been visited so many Mexican restaurants, so many times, to have a good Mexican rice, of course most of them taste quite good. but the texture isn't right" some recipes delicious but "gloopy and wet". Try this recipe. you will no more fed up with cooking Mexican rice for sure. Serves 6 -8


  • 375 g (12 oz) long grain - rice
  • 2 tablespoons sunflower oil
  • 1 large onion, chopped
  • 2 cloves garlic finely chopped
  • 4-6 fresh hot red or green chillies
  • 315 g (10 oz) tomatoes, blanched, peeled, seeded and chopped
  • 1 ltr (32fl oz/4 cups) chicken stock
  • Salt and pepper
  • 60 g (2 oz) cooked or thawed frozen peas
  • fresh coriander springs to garnish

Mexican Rice


  1. Put the rice in to a bowl, cover with boiling water and leave for 30 minutes. Drain. Leave in a sieve for about 1 hour until dry. Heat the oil in a heavy frying pan. Over a low heat, stir in the rice until all the grains are well coated with oil. Add onion, garlic and chillies. Cook for about 4 minutes until the onion is transparent and the rice is golden. Add the tomatoes and stock, season with salt and pepper, cover and simmer for 20-30 minutes or until the liquid has been absorbed and the rice is tender and fluffy; add peas 5 minutes before end of cooking.

  2. If softer rice is preferred, stir in a little more stick after 20 minutes and continue cooking until additional liquid has been absorbed. Transfer to a warmed serving dish and garnish with coriander.