Mexican rice

Vegie-packed and full of flavour.

  • 1 hr cooking
  • Serves 4
  • Print
The perfect side for your burritos, chilli con carne or favourite Mexican dish.


Mexican rice
  • 1 medium brown onion (150g), quartered
  • 2 large tomatoes (440g), quartered
  • 2 clove garlic, unpeeled
  • 2 tablespoon olive oil
  • 1/2 teaspoon chilli powder
  • 1 1/2 cup (300g) white long-grain rice
  • 2 cup (500ml) chicken stock
  • 1 small carrot (70g), sliced thinly
  • 1/2 cup (60g) frozen peas
  • 125 gram canned corn kernels, rinsed, drained
  • 1/3 cup coarsely chopped fresh coriander (cilantro)


Mexican rice
  • 1
    Preheat oven to 200°C.
  • 2
    Place onion, tomato and garlic on an oiled oven tray, drizzle with half the oil. Roast, uncovered, for 25 minutes or until vegetables soften. When cool enough to handle, peel tomato and garlic.
  • 3
    Blend or process onion, tomato, garlic and chilli powder until smooth (you need 2 cups of puree).
  • 4
    Heat remaining oil in a medium saucepan over medium heat, cook rice, stirring, for 3 minutes. Add tomato mixture, cook, stirring, for 8 minutes or until almost all of the liquid is evaporated.
  • 5
    Add stock, carrot, peas and corn to pan, bring to the boil. Reduce heat, simmer, covered, over low heat, for 10 minutes or until rice is tender and liquid is absorbed. Remove from heat, stand, covered, for 10 minutes. Fluff rice with a fork, season to taste. Serve sprinkled with coriander.

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