Mexican Rice

    35 mins

    This is the recipe for my grandma's rice. Being Mexican, this is about as authentic as you can get. Makes a great side dish to grilled meat or vegetables.

    119 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 350g long grain rice
    • 225g tomato paste
    • 1 teaspoon minced garlic
    • 1/4 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon ground cumin
    • 950ml water

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a deep pan, heat oil over medium heat. Stir fry rice in the oil for 5 minutes, stirring frequently.
    2. Reduce heat to low, and stir in tomato paste, garlic, salt, pepper and cumin. Stir in water. Cover and cook for about 20 minutes.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (97)


    We would be happy to serve you the World's Best Basmati Rice. At Pari India we understand the importance of QUALITY  -  18 Aug 2012


    My hispanic father-in-law also gave me this recipe! The only suggestion I have is he told me to use HOT water when you add it in. This seems to help the texture. Now my husband enjoys spanish rice the way he likes! (Dry texture-not moist/mushy)  -  13 Dec 2005  (Review from Allrecipes US | Canada)


    This rice is exactly the kind of rice you will find in a "traditional" Mexican restaurant. I am not sure why a couple of people only gave this three stars. Frankly, it was great! Their complaints were that it was bland. However, the point to this dish is that it is to be a side dish. It has a mild flavor, but is to be an accompaniment to the main course. I really liked it.  -  14 Aug 2005  (Review from Allrecipes US | Canada)