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Mexican Rice

Mexican Rice


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Mexican Rice

Also called Spanish rice, possibly because the Spaniards introduced rice to Mexico. This rice dish has become a classic Mexican side dish.


  • Ready Time : 0 min




  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 small carrots, diced fine
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 3 cloves of garlic, diced
  • 1 packed tablespoon fresh cilantro, chopped
  • 2 cups raw rice
  • 1 tablespoon additional olive oil
  • 1 1/2 teaspoons salt
  • 4 tablespoons tomato paste
  • 31/2 cups water


In a frying pan, over medium heat, add olive oil. Sauté onion, carrots, and peppers for two to three minutes until onions are translucent. Add garlic and sauté another minute. Add cilantro, rice, additional olive oil, salt, and tomato paste and stir well to coat the rice evenly. Add 3 1/2 Cups water. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes. If it doesn’t
look done (i.e., there is still water in the bottom of the pot), cook it for a few more minutes until all the water is gone. Do not stir or it will get gummy.

About Shifrah Devorah and Zipporah Malka


We are a mother-daughter team who LOVE food. So when we started keeping kosher about seventeen years ago, we had to learn how to convert our love of food and eating to our new kosher lifestyle. Now we share what we learned with you. Read more about our first book The Complete Asian Kosher Cookbook and our newest book, Mexican Kosher Cooking

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