A la Mexican rice

casaveneracion.com A la Mexican rice

Although Mexican rice and Spanish rice are terms often used interchangeably, there are marked differences between the two dishes — saffron and chilis. Spanish rice is red-orange because of the tomatoes and saffron. Mexican rice has tomatoes and, often, tomato sauce, no saffron and is a bit hot because of the addition of chilis. Both are delicious.

This Mexican rice-inspired dish has no tomato sauce nor fresh tomatoes. Instead, I used sun-dried tomatoes soaked in herbed olive oil.

Recipe: A la Mexican rice


  • 2 c. of long-grain rice, rinsed and drained
  • 2 tbsps. of minced garlic
  • 1/2 c. of chopped onion
  • 1 bird’s eye chili, finely chopped
  • 1/2 c. of chopped sun-dried tomatoes in olive oil
  • 2 tbsps. of the olive oil from the jar of sun-dried tomatoes
  • 3 to 4 c. of meat broth (or use fish stock)
  • salt and pepper, to taste
  • a pinch of cumin
  • 1 tbsp. of chopped fresh parsley
  • 1 tsp. of chopped fresh cilantro
  • 1 tbsp. of lime or lemon juice


  1. Heat the olive oil in a pan. Saute the garlic, onion, sun-dried tomatoes and chili until fragrant, about a minute.
  2. Add the rice. Stir to coat each grain with oil.
  3. Pour the contents of the pan into the rice cooker. Pour in the broth. Add salt and pepper (how much depends on how well-seasoned the broth already is), and the cumin. Turn on the rice cooker and cook the rice as you normally would.
  4. When the rice is done, leave it in the cooker for another ten minutes. Then, fluff the grains with a fork and stir in the parsley, cilantro and lemon juice. Add more salt and pepper, if needed.

casaveneracion.com A la Mexican rice

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 2 to 4

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

4 Responses

  1. Blackwidow says:

    How very timely. My sister sent me tons of sun-dried tomatoes from Australia. I would try this rice dish this coming June 12 when the kids are home.

    Thanks for another great meal idea!

  2. Blackwidow says:

    Oh, I use sun-dried tomato as sandwich filling, with cheese. I munch on them too, as is. I also use it as substitute for fresh tomato in dishes that calls for the use of fresh tomato. In fact, I find sun-dried tomato more flavorful. I just love them.