Mexican rice

Mexican Rice

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Mexican Rice Recipe


1 (15 oz.) can whole Roma tomatoes, drained,
1 small onion, chopped,
2 garlic cloves, crushed,
3 cups chicken stock,
1 tsp. salt,
1 pinch black pepper,
2 Tbsp. olive oil,
2 red bell peppers, unpeeled,
2 cups parboiled rice,
2 carrots, chopped into 1/4" cubes,
2 jalapeno peppers, sliced,
1 Tbsp. chopped fresh parsley,
1 cup sweet peas.


In blender combine canned Rome tomatoes with onion and garlic. Blend tomatoes until smooth. Fire-grill the bell peppers. When ready, put them in a plastic bag for 5 minutes to make peeling them very easy. When cool, peel the skin of the grilled peppers and chop them. In a large saucepan, heat olive oil and add the rice, sliced jalapenos and diced carrot. Saute until the rice becomes translucent. Add the blended tomato mixture and cook for 2-3 minutes. Deglaze with the warm chicken stock. Cover the saucepan with a lid and let simmer for about 15 minutes stirring a couple times. Check the doneness of the rice and if necessary add some more stock or water. Season to taste with salt and pepper. Add the sweet peas and diced red peppers 5 minutes before the rice is ready. Let the Mexican rice sit for 5 minutes before serving. Sprinkle the rice with the fresh parsley on top. The Mexican rice is a great side dish, and can be served on its own, as well.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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