Mexican rice

This tasty rice dish is a classic accompaniment to most Mexican dishes, but absolutely suits any dish. Make this for your next dinner party and impress your friends! Bon apitito!
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  • 3 dl rice long grain
  • 3 tbsp oil
  • 1 onion small to medium sized
  • 2 garlic cloves large
  • 1 green chili
  • 1 tbsp tomato paste
  • 2 tomatoes medium sized
  • 2,5 dl water
  • 3/4 tsp salt
  • 1 handful coriander, fresh
  1. Rinse the rice under running water until water runs clear and leave to drain for 5 minutes.
  2. In a medium sized saucepan, heat oil and fry the rice on a medium heat 6-8 minutes until lightly golden. Stir the rice every 45 seconds or so.
  3. Finely chop the onion, garlic and chili (leave the seeds in if you want the dish spicy), and stir fry into the rice. Now stir in the tomato pasta and fry 1½ minutes.
  4. Roughly chop the tomatoes and add to the rice with the water and salt. Stir well. As soon as the rice boils, reduce the temperature to low and put on the lid. Cook 15 minutes with the lid on!
  5. Remove rice from the heat then stir gently with a fork and leave to stand 10 minutes with the lid slightly off.
  6. Stir in chopped coriander and serve!
Recipe Notes

Mexikan rice is best served with:

mn 2015

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