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Cuisine of Mexico
Mexican Rice


Fajita Quesadila
Mexican Rice
Fish Taco
Chicken Burrito
Green Salsa
Chicken with Rice
Chicken Flautas
Chicken Mole


1 1/2 cups long-grain rice

1/3 cup peanut oil

1 large tomato,chopped

1/4 medium onion,chopped

1 clove garlic,chopped

3 1/2 cups well-salted chicken broth

1 carrot,thinly sliced(optional)

2 tbsp peas(optional)

1 whole spring parsley(optional)

salt to taste

Hot water to cover


Pour hot water over the rice and let it stand for about 20 minutes.

Drain the rice and rinse well in cold water,drain again.

Heat the oil until it smokes.stir in the rice into oil until the grains are well covered,fry until light golden color.

Blend the tomato,onion and garlic until smooth,add this to the rice,continue to cook on high flame.

Add the broth,carrot,peas,and parsley.Add salt as necessary,stir well.

Cook over medium flame,uncovered,until the liquid has absorbed and small air holes appear in the rice.

Cover and cook on very low heat until done.

                                                              Vandana Dubey's Recipe Site.