Mexican Rice

This rice is a delicious dish with simularities to risotto as the rice is cooked with a rich tomato mixture and a selection of vegetables cooked with it. In this recipe.

6 Portions
Prep: 10 minutes
Cook: 30 minutes


Mexican Rice

  • 250g long grain rice
  • 4 tomatoes, quartered
  • 1 onion, quartered
  • 3 garlic cloves, peeled
  • 3 tbsp olive oil
  • 500ml chicken or vegetable stock
  • 1 carrot, peeled and finely diced
  • 100g corn kernels
  • 60g stringless beans, trimmed and finely chopped
  • 4 mushroom, diced

To Finish

  • 1 green chilli, deseeded and finely chopped
  • 1 tbsp parsley finely chopped

To Serve

  • 1 tbsp parsley finely chopped


  1. To Prepare Rice: Soak the rice in the water for 1 hour or wash it until the water runs clear.
  2. Tomatoes and Onion: Place the tomatoes, onion and garlic in a oven proof container and sprinkle over 1 tbsp of the olive oil and a little salt and pepper and place it under a hot grill for 5 minutes until golden brown. Remove the mixture from the oven and puree the mixture.
  3. To Cook: Heat 2 tbsp of the oil in a large saucepan over a moderate heat. Add the rice to the pan and cook it for a few minutes, stirring regularly until golden. Stir in the tomato puree and cook for 3 minutes.
  4. Stir in the carrot, mushroom, beans, corn and stock. Season with a little salt and pepper and bring the stock to the boil then cover and reduce to a low simmer. Leave it to cook for 10-15 minutes, until the liquid is absorbed.
  5. To Finish: Stir the chilli and parsley into the rice.
  6. To Serve: Sprinkle the parsley over the rice and serve.