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Mexican rice

Mexican rice

This fragrant Mexican rice is laced with garlic, onions and tomatoes. It's the perfect side dish to a spicy-themed menu.

22 November, 2018
Average: 4.3 (3 votes)


serves for


total time

0 HR 35 MIN


Beefsteak tomatoes
300 gr
Red onion
Sunflower oil
2 tbsp
Meat stock
300 ml
Rice vinegar
250 gr
Black pepper


  1. Drop the tomatoes into boiling water for a few seconds, then skin, halve, deseed and remove the hard cores at the top. Dice the flesh. 
  2. Peel and dice the onions.
  3. Peel and press the garlic.
  4. Heat the oil in a pan and sweat the onions and garlic until translucent.
  5. Add the tomatoes and sweat briefly. Take out of the pan.
  6. Put the rice into the pan and sweat briefly, then add the stock and 75 ml water and cook, covered, over a low heat for 20 minutes, until the rice has absorbed the liquid.
  7. Add the tomatoes and onions for the last 5 minutes.
  8. Season to taste with salt and pepper.

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