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Mexican Rice


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


Process the tomato, the deveined chili, the onion, the garlic, the cilantro – half of it – , the tomato paste.

We will prepare the rice in the conventional way: for 1 cup of rice, 2 cups of water, add the mixture of the processor, oil, salt and bring to medium heat until the water dries. Once it dries we lower the temperature, cover the pot and leave it until it is completely cooked.

When serving, sprinkle with the rest of the cilantro that we left for the end and add a few slices of lime for the diner to add to taste.

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

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