Mexican Rice in Veg Broth

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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  • 1 cup - Rice (cleaned briefly under cool water and laid out on towel to dry before cooking)
  • 2 parts - Vegetable broth or water
  • 1 no. - fully ripened Tomato (crushed)
  • 4 oz - Tomato Sauce
  • 1 - clove
  • 2 flakes - Garlic
  • I no. - small yellow Onion
  • Vegetable Oil
  • Salt to taste
  • Pinch of Black Pepper

How to Make Mexican Rice in Veg Broth

  • Heat thick bottomed pan and heat oil.
  • Toss in rice when oil is hot.
  • Toast rice on medium heat. Make sure each grain of rice is toasted brown in colour but not too dark. This is what gives Mexican rice its flavour
  • Once rice is toasted brown, add a tsp or two more of oil and cook onions with rice. Just when the onion turns translucent, toss in the garlic.
  • Stir very well. If you burn the garlic, the rice will not have very good flavour.
  • Toss in the Tomato and fry for a bit.
  • Remove pan from heat and pour in Vegetable Broth or water, add salt and pinch of black pepper.
  • Return pan to heat, bring to a boil for about 1-2 mins, stir once and promptly reduce heat to very, very low or simmer, add the lid and allow to cook for 15-20 mins. Once the lid has been placed, do not disturb the rice. Allow it to cook.
  • Once the rice is cooked, let set for 2-4 mins, then fork through and serve hot with salsa or Vegetarian dishes of your choice.