Mexican Rice


July 23, 2016

Mexican Rice 5 0 5 1

A spicey rice dish which can be eaten on it's own or as a compliment with other dishes, poultry & fish.

  • Prep: 20 mins
  • Cook: 3 hrs 30 mins
  • 20 mins

    3 hrs 30 mins

    3 hrs 50 mins

  • Yields: Serves 4


3 cups of uncooked basmati rice

1 yellow onion

1 vegetable stock cube

1 litre of boiled water

5 tomatoes

5 cloves of garlic sliced

1/3rd cup vegetable oil

1tsp of ground corriander

1 to 2 tablespoons of dried corriander (cilantro)

1 tbsp of tomato puree

1/4 tsp pepper

1/4 tsp salt

1/8 tsp dried chilli flakes

1 can of refried beans

1/4 cup of lime juice


1Saute the rice in a pan with the vegetable oil and the sliced garlic.

2In a food processor put the onion and tomatoes into a pulp.

3Pour the tomato onion mixture into the pan of rice and add the vegetable stock and litre of boiled water.

4Let it bubble away for 5 minutes then pour into slow cooker.

5Add the tomato puree, salt, pepper,and other ingredients except the lime juice.

6Set on high for 3 & 1/2 hrs or until all the liquid is absorbed.

7Finally stir in the lime juice.


1I served mine with a jar of shop bought tikka cooking sauce in a jar slow cooked with chicken for 3 hrs. But the rice can be put in tacos or wraps, burritos, salads, chilli con carne and jacket potato's. Would go lovely with a drizzle of sour cream on top and some salsa too with a plate of tortillas.

2This is my spin on a Mexican rice dish. which i adapted for a slow cooker, hope you enjoy it as much as my family does.

3If you have small children i would leave out the chilli flakes.

Submitted by Ramseystreats


1 Review

Susan Mantle

July 23, 2016

Sounds wonderful. Defiantly trying this one.
Looking forward to similar suggestions by Ramseystreats

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