Mexican Rice

A la Mexican rice

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 to 4
Author Connie Veneracion


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


  • Heat the olive oil in a pan. Saute the garlic, onion, sun-dried tomatoes and chili until fragrant, about a minute.
  • Add the rice. Stir to coat each grain with oil.
  • 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.
  • 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.