Mexican Rice in Veg Broth

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

240 calories, 9 grams fat

Course: Main Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.