Mexican Rice


  • 2 medium ripe tomatoes cut in 4
  • 1 small onion, cut into large chunks
  • 1 jalapeno or chipotle pepper
  • 2 tablespoons of oil
  • 2 cloves of garlic
  • 2 cups of white rice
  • 4 cups of water
  • 1 tablespoon tomato paste
  • Salt to taste
  • 1 bunch of chopped coriander 
  • Sliced lemon.


We take the tomato, the deveined chili, the onion, the garlic, the cilantro - half -, the tomato paste to a processor. 

We will prepare the rice in a conventional way: for 1 cup of rice, 2 cups of water, add the mixture from the processor, oil, salt and cook over medium heat until the water dries. Once dry, lower the temperature, cover the pot and leave until fully cooked. 

When serving, sprinkle with the rest of the cilantro that we left for the end and add a few slices of lemon so that the diner can add it to their liking. 

We suggest accompanying this rice with a pork loin in mole poblano and a strawberry margarita. 

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