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Mexican rice

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 Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings4 serves


  • Saucepan
  • Blender
  • Strainer


  • 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


  • 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.


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