My recipes – Mexican style rice

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Preparation: 3 minutes
Cooking: 25 minutes
Servings: 3


  • 200g of uncooked white rice (1 cup)
  • 1 can of chopped/peeled tomatoes (in tomato juice preferably) or 1 can of tomato sauce (preferably containing 100% tomatoes)
  • 60 mL of vegetable oil (1/4 cup)
  • 350 mL of water (1.5 cup)
  • spices to taste! My combo:
    • 1/2 tsp of chilli flakes
    • 1/2 tsp of grounded black pepper
    • 1 tsp of salt
    • (I would suggest to use only 1 tbsp of onion powder and 1 tbsp of garlic powder if you don’t like spicy food)

Cooking instructions:

If you are using chopped/peeled canned tomatoes, blend it to get a smooth tomato sauce.

Heat up the oil on high heat, add seasoning, add rice and stir.
Cook the rice like that until it is golden. It should take around 3 minutes.

Add the water and the tomato sauce and stir.
Bring to a boil, cover, reduce the heat to medium and simmer until the rice is tender (15-20 minutes).

Here you have it. Mexican style rice.

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