Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Base
Liquid
Equipment
Heavy saucepan with lid; fork; measuring jug.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Toast · About 5 min
- Heat 25 ml neutral oil. Add 250 g long-grain white rice; stir for 3 minutes. Add 80 g onion, finely chopped and 8 g garlic, minced; cook for 2 minutes.
Check: The rice smells toasted without dark edges.
Simmer · About 20 min
- Add 150 g passata, 400 ml vegetable stock, ½ tsp ground cumin, ½ tsp salt, 80 g peas. After the liquid boils, cover the rice. Use the lowest heat setting for 18–20 minutes of cooking.
Check: Rice is tender and liquid is absorbed.
Rest · About 5 min
- Leave covered off the heat for 5 minutes. Fluff with a fork.
Tips
- Use a tight lid to retain steam.
- Stock salt varies; taste before adding the full salt amount.
Substitutions
- Use small diced carrots instead of peas.
- Use chicken stock for a non-vegetarian version.
Storage
- Divide Mexican rice into small, shallow portions for cooling. Refrigerate Mexican rice promptly, ideally within one hour, and finish it within 24 hours.
- For Mexican rice, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Mexican rice while reheating and add a little water.
Make ahead
- Chop onion and garlic one day ahead.
- Cook rice close to serving; follow the rice storage guidance for leftovers.
FAQ
Why is the rice firm?
Add a small splash of boiling water, cover and cook a few minutes longer.
Can I use brown rice?
It needs more liquid and time. This measured method uses white rice.
Should I stir while it simmers?
No. Stirring can break grains and release starch.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
