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Mexican Rice Recipe

A meal wouldn't be Mexican without rice and beans, whether inside or alongside a tortilla. To save time preparing this recipe, use a food processor to chop the onion, garlic, and pepper.


  • 1 tablespoon vegetable oil
  • 1 1/2 cups white rice
  • 1 16-ounce can Italian plum tomatoes, peeled and chopped, with their juice
  • 2 medium onions, chopped
  • 2 cloves garlic, crushed
  • 1 jalapeno pepper, seeded, veined, and chopped
  • 1/2 teaspoon cumin
  • 2 cups chicken stock, tomato juice, or water
  • 1 cup frozen corn kernels (optional)
  • 1 cup frozen peas (optional)
  • 1/2 cup chopped fresh or frozen carrots (optional)
  • Fresh parsley or cilantro (optional)


  1. Heat the oil in a large saucepan and add the rice. Stir until it has turned white, about three minutes. Add the tomatoes, onion, garlic, pepper, cumin, liquid, and, if desired, a combination (or all) of the corn, peas, and carrots. Bring to a boil and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Garnish with chopped fresh parsley or cilantro. Serves six to eight.