Tuesday, September 28, 2010

Spanish/Mexican Rice

Spanish/Mexican Rice

Like I mentioned before, my kiddo is a picky eater. She hates eating rice. Other day they had Spanish rice at the day care and her teacher said the kiddo loved it. I was like - my kiddo and eating rice, couldn't believe that. Over the weekend I searched couple of recipes over the internet for Spanish/Mexican rice and made this version. It was a huge success. Little monster loved it.


  • Basmati Rice: 1 cup
  • Tomatoes(medium sized): 2
  • Green Bell Pepper (chopped): 1/2 cup
  • Garlic cloves: 2
  • Tomato Paste: 2 tsp
  • Chicken broth: 2 cups
  • Red Onion(finely chopped): 1/2 cup
  • Cilantro(finely chopped): 2 tbsp
  • Green onions(chopped): 2 tbsp
  • Salt to taste
  • Oil: 2 tbsp


  1. Add oil to a pan and when the oil is heated, add the onions, garlic cloves and green pepper and cook them until the onions turn brown.
  2. I used whole garlic cloves, so that it is easy to remove them later. You can actually cut them into to small pieces and add. I did not want to take chances with my little girl.
  3. Now add the chopped tomatoes and the tomato paste and cook until the tomatoes turn soft.
  4. While the tomatoes are cooking take another pan and add little oil and slightly toast the rice on a very low flame.
  5. Now add the toasted rice to the tomatoes and add the chicken broth. Adjust the salt.
  6. Pressure cook until you get two whistles or cover the pan with a lid and cook until the rice is fluffy.
  7. Garnish with cilantro and green onions.

Note: You can add jalapeƱos or red chilli powder to make it little spicy.


Priya said...

Prefect and delicious looking spanish rice..

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