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Mexican Red Rice

Cook Time:
25 mins
Prep Time:
15 mins

Chef notes

Back in my country, Mexican rice is the kind of recipe that you can call comfort food. This is what I want to cook and eat whenever I'm feeling homesick. As a kid, I used to avoid eating the peas in this dish, but now I love them.

Technique tip: The secret to fluffy rice is to let it cook unmoved; moving the rice breaks the grain and releases the starch, which makes it sticky.

Swap option: You can use other vegetables as green beans, potatoes, peppers or corn to enrich a Mexican rice.


  • 3 tomatoes, chopped
  • 1/4 onion, diced
  • 1 cloves garlic, minced
  • 1 cup vegetable stock
  • salt and freshly ground black pepper, to taste
  • 1 cup long grain rice
  • 2 tablespoons canola oil
  • 1 small bunch cilantro, cleaned and chopped
  • 1 teaspoon butter
  • 1/2 cup diced carrot, previously par-boiled in water
  • 1/2 cup peas, previously par-boiled in water



Cook tomatoes, onion and garlic in a dry pan until charred and soft.


Transfer the tomato mixture to a blender with vegetable stock, salt and pepper. Process until smooth.


Wash rice in a strainer under cold running water, moving it around with your hands until the water runs clear, then drain.


Heat oil in a pan and add rice. Cook while moving, until rice turns opaque.


Add 2 cups of the tomato sauce and stir once. Add cilantro, cover and reduce heat to low. Cook rice for 20 minutes, uncovering for the last 5 minutes.


While rice is cooking, melt butter in a pan and cook vegetables until golden-brown. Season with salt and pepper.


Stir the vegetables into the rice and serve warm.