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Mexican Style Rice


2 cups uncooked long grain rice

2 ripe roma tomatoes

2 cloves garlic

1 1/2 tbsp granulated chicken boullon caldo de pollo found in hispanic isle at the grocery store

1 large carrot peeled

1 can sweet peas (optional)

2 tblsp vegetable or corn oil

1/2 tsp salt


1 fresh lime cut into pieces served on the side after cooking if desired


In a two quart sauce pan, heat the oil on med-high heat. Add rice, lower heat to med. Stir to coat all the rice with the oil. Stir frequently until rice is toasted to a golden brown. Remove from heat. In another 2 quart sauce pan bring to boil the whole tomatoes, the carrot chopped into 3 pieces and the garlic. Boil vegetables for 10 minutes or until carrot is soft. Drain vegetables reserving one cup of the water they were boiled in. Add vegetables, chicken boullon, salt, reserved water and 1 1/2 cups cold water to blender. Blend until no lumps remain.

Return rice to burner on med high heat. Measure 4 1/4 cups of the mixture from blender to rice (When measuring liquid from blender there maybe some left over or there may not be enough. If there is not enough, add more water to make it 4 1/4 cups of liquid. This all depends on how big the vegetables are). Stir to combine. Bring to a boil. Boil for about 1 minute. Lower temperature to low. Cover with tight fitting lid. Cook rice for about 25 minutes or until liquid is absorbed. When rice is finished cooking give it a good stir. If adding the peas, drain them, stir in at the end of cooking the rice just to heat through. Serve with fresh lime on the side if desired.

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