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Mexican-Style Rice

Add this delicious side to a skirt stake diner and you will leave your family wanting more!





  • 2 cups (10 oz/315g) long-grain white rice
  • 2 tomatoes
  • ¼ cup (2 fl oz/60ml) oil
  • 1/3 onion, in chunk
  • 3 whole cloves garlic
  • 4 cups (32 fl oz/1 l) chicken stock
  • 1 small spring parsley
  • 3 whole chiles serranos
  • ½ cup (4 oz/125 g) chopped carrot
  • ¼ cup (1 oz/30g) shelled green peas


  1. Soak the rice for 5 minutes in warm water rinse well and drain.  Meanwhile, puree the tomatoes in a blender and stain.
  2. Heat the oil in a skillet, add the onion and garlic and sauté for 2 minutes.  Add the rice and sauté, stirring, until translucent and the grains separate. Pour off excess oil.
  3. Add the pureed tomatoes to the skillet with the rice.  Cook for 4 minutes and add the stock, parsley, chiles, carrot and peas.  When the mixture comes to a boil, cover and cook over medium heat for 20 minutes or until the liquid has been absorbed and the rice is tender.


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