Mexican Rice

Name: Mexican Rice
Total time: 47 min
Yield: 4 servings
Ingredients: 300 g Plum tomatoes; 40 g White onion; 2 clove Garlic; 40 g White onion; 1 clove Garlic; 3 tbsp Vegetable oil; 300 g Long-grain white rice; 1 tbsp Tomato paste; 1 tsp Ground cumin; 480 ml Chicken stock; 120 ml Water; 1 tsp Salt; 10 g fresh coriander

47 min · 16 min active · makes ~1.4 kg · Medium

Mexican rice with plum tomatoes, cumin, and fresh coriander. A savory, aromatic side dish that serves four with authentic Mexican flavor.

See more →

Mexican Rice

Mexican rice with plum tomatoes, cumin, and fresh coriander. A savory, aromatic side dish that serves four with authentic Mexican flavor.

See more →

TOTAL TIME

47 min

ACTIVE TIME

16 min

QUANTITY

~1.4 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/9

Ingredients

0/11 gathered · 4 servings

300g

80g

3clove

3tbsp

300g

1tbsp

1tsp

480ml

120ml

1tsp

10g

#	Quantity	Notes	State
1	300g	—	—
2	80g	—	—
3	3clove	—	—
4	3tbsp	—	—
5	300g	—	—
6	1tbsp	—	—
7	1tsp	—	—
8	480ml	—	—
9	120ml	—	—
10	1tsp	—	—
11	10g	—	—

Tools

9 items

Serveware

1 item

Procedure

29 steps

1 of 29

Add the plum tomatoes to the blender.

Plum tomatoes · 300 g

⏱ 8s

ResultPlum tomatoes

2 of 29

Add a rough chunk of white onion to the blender.

White onion · 40 g

⏱ 8s

ResultPlum tomatoes and white onion

3 of 29

Peel 2 of the garlic cloves and drop them into the blender.

Garlic · 2 clove

⏱ 10s

ResultPlum tomatoes and white onion and garlic

4 of 29

Blend everything to a completely smooth purée.

⏱ 20s

ResultSmooth tomato puréeused in step 19

5 of 29

Peel a separate chunk of white onion on the board — this is the portion that will be chopped and fried with the rice.

White onion · 40 g

⏱ 20s

ResultPeeled onion

6 of 29

Finely chop the peeled onion into small, even pieces.

Peeled onion · step 5

⏱ 40s

ResultFinely chopped white onionused in step 14

7 of 29

Crush the remaining garlic clove with the flat of the knife and peel away the skin — this is additional to the 2 cloves already blended.

Garlic · 1 clove

⏱ 10s

ResultPeeled garlic clove

8 of 29

Rock the knife over the garlic until it is finely minced.

Peeled garlic clove · step 7

⏱ 30s

ResultMinced garlicused in step 13

9 of 29

Pour the vegetable oil into the saucepan.

Vegetable oil · 3 tbsp

⏱ 5s

ResultVegetable oil

10 of 29

Set the pan over a medium-high heat and let the oil shimmer until it is good and hot.

⏱ 1 min 30s

ResultHot oil

11 of 29

Tip the dry rice into the hot oil.

Long-grain white rice · 300 g

⏱ 8s

ResultHot oil and long-grain white rice

12 of 29

Stir the rice constantly in the oil, keeping every grain moving, until it turns a deep golden-brown all over.

⏱ 8 min

ResultToasted rice

13 of 29

Scrape the minced garlic into the pan with the toasted rice.

Minced garlic · step 8

⏱ 8s

ResultToasted rice and minced garlic

14 of 29

Add the finely chopped onion to the pan.

Finely chopped white onion · step 6

⏱ 8s

ResultFinely chopped white onion and toasted rice and minced garlic

15 of 29

Stir and cook until the onion has softened and the garlic smells fragrant.

⏱ 1 min 30s

ResultFragrant toasted rice

16 of 29

Add the tomato paste to the pan.

Tomato paste · 1 tbsp

⏱ 8s

ResultFragrant toasted rice and tomato paste

17 of 29

Sprinkle in the ground cumin.

Ground cumin · 1 tsp

⏱ 5s

ResultFragrant toasted rice and tomato paste and ground cumin

18 of 29

Stir the paste and cumin through the rice and cook, stirring, until the paste deepens to a brick-red colour.

⏱ 1 min

ResultSpiced rice base

19 of 29

Pour the smooth tomato purée into the pan over the rice.

Smooth tomato purée · step 4

⏱ 8s

ResultSmooth tomato purée and spiced rice base

20 of 29

Pour in the chicken stock.

Chicken stock · 480 ml

⏱ 8s

ResultSmooth tomato purée and spiced rice base and chicken stock

21 of 29

Add the water to the pan.

Water · 120 ml

⏱ 5s

ResultSpiced rice base and smooth tomato purée mixture

22 of 29

Add the salt and stir everything together.

Salt · 1 tsp

⏱ 5s

ResultSpiced rice base and smooth tomato purée mixture

23 of 29

Bring the liquid to a rolling boil, stirring once to make sure nothing is sticking to the base.

⏱ 3 min

ResultBoiling rice

24 of 29

Turn the heat down to the lowest setting.

⏱ 10s

ResultHeat-reduced rice

25 of 29

Set the lid firmly on the pan.

⏱ 10s

26 of 29

Cook undisturbed for 18 minutes, until all the liquid is absorbed and the rice is tender — resist the urge to lift the lid.

⏱ 18 min

ResultCooked mexican rice

27 of 29

Leave the covered pan to rest, undisturbed, for 5 minutes so the steam finishes the rice.

⏱ 5 min

ResultRested mexican rice

28 of 29

Lift the lid off the pan and set it aside.

⏱ 5s

29 of 29

Run a fork through the rice with light, lifting strokes to separate the grains.

⏱ 20s

ResultFluffy mexican rice

Total Time47 min

#	Product	Action
1	300 g	Add the plum tomatoes to the blender.⏱ 8sResultPlum tomatoes
2	40 g	Add a rough chunk of white onion to the blender.⏱ 8sResultPlum tomatoes and white onion
3	2 clove	Peel 2 of the garlic cloves and drop them into the blender.⏱ 10sResultPlum tomatoes and white onion and garlic
4	—	Blend everything to a completely smooth purée.⏱ 20sResultSmooth tomato puréeused in step 19
5	40 g	Peel a separate chunk of white onion on the board — this is the portion that will be chopped and fried with the rice.⏱ 20sResultPeeled onion
6	Peeled onionstep 5	Finely chop the peeled onion into small, even pieces.⏱ 40sResultFinely chopped white onionused in step 14
7	1 clove	Crush the remaining garlic clove with the flat of the knife and peel away the skin — this is additional to the 2 cloves already blended.⏱ 10sResultPeeled garlic clove
8	Peeled garlic clovestep 7	Rock the knife over the garlic until it is finely minced.⏱ 30sResultMinced garlicused in step 13
9	3 tbsp	Pour the vegetable oil into the saucepan.⏱ 5sResultVegetable oil
10	—	Set the pan over a medium-high heat and let the oil shimmer until it is good and hot.⏱ 1 min 30sResultHot oil
11	300 g	Tip the dry rice into the hot oil.⏱ 8sResultHot oil and long-grain white rice
12	—	Stir the rice constantly in the oil, keeping every grain moving, until it turns a deep golden-brown all over.⏱ 8 minResultToasted rice
13	Minced garlicstep 8	Scrape the minced garlic into the pan with the toasted rice.⏱ 8sResultToasted rice and minced garlic
14	Finely chopped white onionstep 6	Add the finely chopped onion to the pan.⏱ 8sResultFinely chopped white onion and toasted rice and minced garlic
15	—	Stir and cook until the onion has softened and the garlic smells fragrant.⏱ 1 min 30sResultFragrant toasted rice
16	1 tbsp	Add the tomato paste to the pan.⏱ 8sResultFragrant toasted rice and tomato paste
17	1 tsp	Sprinkle in the ground cumin.⏱ 5sResultFragrant toasted rice and tomato paste and ground cumin
18	—	Stir the paste and cumin through the rice and cook, stirring, until the paste deepens to a brick-red colour.⏱ 1 minResultSpiced rice base
19	Smooth tomato puréestep 4	Pour the smooth tomato purée into the pan over the rice.⏱ 8sResultSmooth tomato purée and spiced rice base
20	480 ml	Pour in the chicken stock.⏱ 8sResultSmooth tomato purée and spiced rice base and chicken stock
21	120 ml	Add the water to the pan.⏱ 5sResultSpiced rice base and smooth tomato purée mixture
22	1 tsp	Add the salt and stir everything together.⏱ 5sResultSpiced rice base and smooth tomato purée mixture
23	—	Bring the liquid to a rolling boil, stirring once to make sure nothing is sticking to the base.⏱ 3 minResultBoiling rice
24	—	Turn the heat down to the lowest setting.⏱ 10sResultHeat-reduced rice
25	—	Set the lid firmly on the pan.⏱ 10s
26	—	Cook undisturbed for 18 minutes, until all the liquid is absorbed and the rice is tender — resist the urge to lift the lid.⏱ 18 minResultCooked mexican rice
27	—	Leave the covered pan to rest, undisturbed, for 5 minutes so the steam finishes the rice.⏱ 5 minResultRested mexican rice
28	—	Lift the lid off the pan and set it aside.⏱ 5s
29	—	Run a fork through the rice with light, lifting strokes to separate the grains.⏱ 20sResultFluffy mexican rice
Total Time		47 min

Serving

Spoon the rice into a warm serving bowl.
Tear the fresh coriander leaves and scatter them over the top.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	270kcal
	6g
	12g
	2g
	32g
	6g
	2g
	761mg

Ingredients0/11

Tools0/9

Recipe

Mexican Rice

Mexican rice with plum tomatoes, cumin, and fresh coriander. A savory, aromatic side dish that serves four with authentic Mexican flavor.

What you’ll doYou will blend tomatoes, onion and garlic into a smooth purée, then fry dry rice in oil until deeply golden before stirring in garlic, onion, tomato paste and cumin. Once the paste darkens, you will pour in the purée, stock and water, bring to a boil, then cover and leave undisturbed on the lowest heat for 18 minutes while the liquid absorbs. After a 5-minute rest, you will fluff the rice with a fork and finish with fresh coriander.

Serves4

Total47 min

LevelMedium

Ingredients

Plum tomatoes300 g
White onion80 g
Garlic3 clove
Vegetable oil3 tbsp
Long-grain white rice300 g
Tomato paste1 tbsp
Ground cumin1 tsp
Chicken stock480 ml
Water120 ml
Salt1 tsp
Fresh coriander10 g

Tools

Pan lidLarge heavy based saucepanChef's knifeWooden spoonLarge spoonBlenderServing bowlForkChopping board

Method

Add the plum tomatoes to the blender.

8sBlenderPlum tomatoes · 300 g

Add a rough chunk of white onion to the blender.

8sBlenderWhite onion · 40 g

Peel 2 of the garlic cloves and drop them into the blender.

10sBlenderGarlic · 2 clove

Blend everything to a completely smooth purée.

Result · Smooth tomato purée · used in step 19

20sBlender

Peel a separate chunk of white onion on the board — this is the portion that will be chopped and fried with the rice.

20sChopping board, Chefs knifeWhite onion · 40 g

Finely chop the peeled onion into small, even pieces.

Result · Finely chopped white onion · used in step 14

40sChopping board, Chefs knifePeeled onion · step 5

Crush the remaining garlic clove with the flat of the knife and peel away the skin — this is additional to the 2 cloves already blended.

10sChopping board, Chefs knifeGarlic · 1 clove

Rock the knife over the garlic until it is finely minced.

Result · Minced garlic · used in step 13

30sChopping board, Chefs knifePeeled garlic clove · step 7

Pour the vegetable oil into the saucepan.

5sLarge heavy based saucepanVegetable oil · 3 tbsp

Set the pan over a medium-high heat and let the oil shimmer until it is good and hot.

1 min 30sLarge heavy based saucepan

Tip the dry rice into the hot oil.

8sLarge heavy based saucepanLong-grain white rice · 300 g

Stir the rice constantly in the oil, keeping every grain moving, until it turns a deep golden-brown all over.

8 minLarge heavy based saucepan, Wooden spoon

Scrape the minced garlic into the pan with the toasted rice.

8sLarge heavy based saucepanMinced garlic · step 8

Add the finely chopped onion to the pan.

8sLarge heavy based saucepanFinely chopped white onion · step 6

Stir and cook until the onion has softened and the garlic smells fragrant.

1 min 30sLarge heavy based saucepan, Wooden spoon

Add the tomato paste to the pan.

8sLarge heavy based saucepanTomato paste · 1 tbsp

Sprinkle in the ground cumin.

5sLarge heavy based saucepanGround cumin · 1 tsp

Stir the paste and cumin through the rice and cook, stirring, until the paste deepens to a brick-red colour.

1 minLarge heavy based saucepan, Wooden spoon

Pour the smooth tomato purée into the pan over the rice.

8sLarge heavy based saucepanSmooth tomato purée · step 4

Pour in the chicken stock.

8sLarge heavy based saucepanChicken stock · 480 ml

Add the water to the pan.

5sLarge heavy based saucepanWater · 120 ml

Add the salt and stir everything together.

5sLarge heavy based saucepanSalt · 1 tsp

Bring the liquid to a rolling boil, stirring once to make sure nothing is sticking to the base.

3 minLarge heavy based saucepan

Turn the heat down to the lowest setting.

10sLarge heavy based saucepan

Set the lid firmly on the pan.

10sLarge heavy based saucepan, Pan lid

Cook undisturbed for 18 minutes, until all the liquid is absorbed and the rice is tender — resist the urge to lift the lid.

18 minLarge heavy based saucepan

Leave the covered pan to rest, undisturbed, for 5 minutes so the steam finishes the rice.

5 minLarge heavy based saucepan

Lift the lid off the pan and set it aside.

5sLarge heavy based saucepan, Pan lid

Run a fork through the rice with light, lifting strokes to separate the grains.

20sLarge heavy based saucepan, Fork

Spoon the rice into a warm serving bowl.

20sServing bowl, Large spoonFluffy mexican rice · step 29

Tear the fresh coriander leaves and scatter them over the top.

Result · Mexican Rice

15sServing bowlFresh coriander · 10 g

Printed 6 October 2026