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Mexican Rice


Mexican Rice

3/4 cup Vegetable oil
1 cup White rice, rinsed and drained
2 medium Tomatoes, chopped
1 small Onion, chopped
1 clove Garlic, peeled
2 1/2 cups Chicken stock
1 tsp. Sea salt
2 medium Jalapeno chilies, chopped
1 tbsp. Fresh parsley, chopped


Heat the oil in a medium saucepan until hot, add the rice, stirring constantly, until slightly browned, strain the rice and return to the saucepan.

Combine the tomatoes, onion and garlic in a blender until smooth and thickened.

Pour the mixture over the rice and cook over medium heat, stirring with a wooden spatula, for about 5 minutes.

Add the water and salt, stir, then put the chilies and parsley on top.

Lower the heat, cover, and simmer for approximately 25 minutes or until rice is tender but firm.

This makes a good accompaniment to many Mexican dishes, or can be an appetizer.

Serve 6 people.



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Last modified: May 26, 2003