By Smriti Dey
December 28, 2025
Mexican rice has roots in Spanish culinary influence, shaped over time into a staple across Mexican households. Its flavour profile balances earthy depth and a subtle tomato richness that coats every grain. This dish celebrates simple ingredients that can hold up to bold main dishes without losing its own flavour.
30 g olive oil 150 g onion, finely chopped 15 g jalapeño pepper, minced 10 g garlic, minced 40 g tomato paste 200 g long-grain white rice 480 g low-sodium chicken broth 3 g salt 1 g black pepper 2 g chilli powder 2 g ground cumin 70 g frozen peas 10 g fresh coriander (cilantro), chopped 10 g fresh lime juice
Put olive oil in a pot over medium-low heat and let it heat up. Then, add the chopped onion and jalapeño. Cook until they are soft.
Put in the rice, garlic, and tomato paste. Stir for 3 minutes, or until the rice is lightly coated and starts to toast.
Add salt, pepper, chilli powder, and cumin to the chicken broth. Let everything come to a soft boil.
Turn down the heat, put a lid on the pot, and let it cook for 20 minutes, or until the rice is soft and the liquid has been absorbed.
After that, stir in the peas, chopped coriander, and lime juice. Then, before serving, fluff the mixture gently.