Mexican Rice

January 31, 2020

Mexican Rice


  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 250g long grain rice
  • 1 tsp El Cielo chilli chipotle 
  • 1 tbsp tomato puree
  • 1 chopped tomatoe
  • 750ml hot chicken or vegetable stock
  • small bunch of coriander, finely chopped


  • Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften.
  • Add the garlic and cook for a minute more, then add in the chipotle paste and the tomato purée and cook for a minute.
  • Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix.
  • Pour over the hot stock, stir the mix until it boils
  • Cover the pan with a lid and turn the heat down to the lowest possible setting.
  • Gently simmer until all the stock has been absorbed and the rice is cooked through.
  • Leave the rice to sit for a few mins off the heat, then add the coriander and serve.