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5 from 3 votes

Mexican Rice

Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people


  • 1 tbsp rapeseed oil
  • 220 g long grain rice
  • 1/2 tin tomatoes pureed
  • 450 ml warm water
  • 1/2 tsp chili powder
  • 1/2 stock cube
  • 2 cloves garlic crushed


  • Heat oil in a saucepan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
  • Reduce heat to low to avoid spattering.
  • Gently pour in warm water, tomato sauce and stir. Stir in chili powder, stock cube and  garlic. Bring to a boil, then reduce the heat to low and cover.
  • Simmer for 20 minutes, or until all the liquid has been absorbed.