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Mexican rice
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The humble, yet delicious, Mexican rice goes well with almost every dish. Including a simple taco filled with this rice, beans, and salsa. The perfect combination 😋
Print Recipe
Prep Time
5
minutes
Cook Time
25
minutes
Total Time
30
minutes
Servings
4
serves
Equipment
Saucepan
Blender
Strainer
Ingredients
100
g
long grain rice
1
medium onion
2
garlic cloves
4
tomatoes
1
green capsicum
replace with 2 jalapeños for a kick
100
ml
vegetable oil
1
cup
vegetable stock
Instructions
Soak the rice in 200mls of warm water for 5 minutes.
In the meantime, blend the onion, garlic, and tomatoes with 1 cup of vegetable stock.
Using a strainer dry the rice as much as possible.
In a medium saucepan, add the vegetable oil and then the rice. Continually stir the rise until golden.
Add the salsa from the blender and set the temperature to low and cook for 20 minutes.
Add the chopped capsicum on top and cook for another 5 minutes. Add more water if needed.
Notes
Some options include:
You can replace capsicum for one chipotle chilli with its adobo
You can also add coriander to the blender or as a garnish on top when serving
Parsley or coriander can be used as a garnish
Serve with avocado and '
frijoles
' on the side