Mexican Rice (Spanish Rice)

by ila on January 16, 2013. Updated February 18, 2013

Mexican Rice

Do you take rice everyday? I do and everyone does in Malaysia.:) I prefer boiled rice with lentil curry, which you get in almost every restaurant here.  Only food aka tummy saver for vegetarians. I prefer rice because its saves time in cooking and of course its a part of our everyday meal.

So I cooked Mexican tomato rice last weekend . There were two reasons. 1. I didn’t want to spend more time in cooking. 2. I cooked Portobello mushrooms … You will get to know in my next post.

Trust me this recipe is a keeper. You hardly need to spend 10 minutes in preparation and it goes well with other side dishes like Enchilada or grilled food.

Mexican Rice

Mexican Rice (Spanish Rice)
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 2-3 person
  • 3 tablespoon olive oil
  • 2 cup rice
  • 1 medium capsicum (chopped)
  • ½ cup green onions (chopped)
  • 2 cloves of garlic(minced)
  • ⅓ cup tomato sauce
  • 3 cup water(vegetable stock optional) – For non vegetarian (chicken stock)
  • ½ teaspoon black pepper (ground)
  • ½ teaspoon dried oregano)
  1. All ingredients
  2. heat pan and add olive oil
  3. add minced garlic, capsicum and green onions and cook it for 1 minute.
  4. Add rice ,oregano and black pepper, mix it well. Cook it for another 2-3 minutes
  5. Add tomatoes sauce
  6. add stock , cover the lid and simmer it on low heat for 20-25 minutes.


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