Home / Recipes / Which style of cooking could be used to prepare bona fide Mexican rice recipe, and not Spanish rice?
I have tried several websites for cooking, but what they tell you is the recipe of Spanish rice! I am on a lookout of Mexican rice recipe, and I want to know how can I prepare it easily at home. My husband likes it, and we get it ordered quite frequently

Which style of cooking could be used to prepare bona fide Mexican rice recipe, and not Spanish rice?

I have tried several websites for cooking, but what they tell you is the recipe of Spanish rice! I am on a lookout of Mexican rice recipe, and I want to know how can I prepare it easily at home. My husband likes it, and we get it ordered quite frequently from a local restaurant at an affordable price, however, I am never able to make it with such a good expertise as they cook, despite of being a good cook! I use all the ingredients inclusive of all major spices, and vegetables, but I assume that it is the style of cooking that separates the Mexican rice recipe from Spanish! I would be really thankful to you guys if somebody could help me with the exact way of cooking the Mexican rice recipe, rather than just the ingredients, as I know quite well about it by now! thanks.

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  • Sweta

    It is very important to follow the correct style of cooking along with the right amount of ingredients to be included in a recipe. Red chilies, tomatoes and carrots give a lovely red color to the Mexican rice and hence are the most important ingredient. Here is the correct way to cook it and you can now prepare it easily at home.. If you stick to this recipe, you will surely serve yourself with the actual Mexican rice.Ingredients1 1/2 cups Rice , soaked and drained2 tablespoons Olive oil1 medium Red capsicum,1 inch pieces2-3 Whole dry red chillies2 large Tomatoes,1 inch pieces6 cloves Garlic1 large Onion ,sliced2 1/2 cups Vegetable stockSalt2 medium Carrots , thickly gratedMethodHeat one tablespoon olive oil in a pan. Add red capsicum, dry red chillies, tomatoes and garlic cloves and sauté on high heat till slightly charred. Cool and grind to a smooth paste. Heat the remaining olive oil in another pan, add onion and sauté till light golden. Add rice and sauté. Add the ground paste, vegetable stock and salt and mix. Add carrots and mix. Cook till done. Serve hot.

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