Mexican Rice

Prep: 40min

Cook: 40min

Total: 1h20min

Yield: 4 servings

Dish: main meal

Cuisine: New Zealand


  • 400g of ripe tasty tomatoes
  • 2 tbsp of olive oil
  • 1 onion
  • 2 cups of rinsed white rice
  • 2 cups of chicken broth
  • 1 red chilli (or 1 tsp of pre-prepared chilli)
  • 2 cloves of garlic (or 2 tsp of garlic)


  1. Blend tomatoes and onions
  2. Heat oil (not too much or it will splatter), in a heavy bottom pot, wok or dutch oven which can be transferred into the oven. Add rinsed rice and stir continuously until it turns out to translucent (approx 3 minutes)
  3. Add chilli and garlic and fry for one minute
  4. Add chicken broth and salt to taste
  5. Add onions and tomatoes and bring to the boil
  6. Cover and transfer into the oven and cook for 25 mins at 180c
  7. Serve with a handful of fresh coriander leaves and lime wedges

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Keywords: Mexican Rice, Rice