One-Pot meals. Spanish/Mexican Rice

Author: Shelley Bennetts   Date Posted:1 October 2018 

If you love one-pot meals, this is a classic with a ton of flavor! Have it by itself, or as a side to any Mexican dish, grilled chicken or even steak. You can adjust the seasoning to your liking by adding a bit more spice. I have included an option to turn this into a simple family- friendly meal by baking it with layers of cheese.


2 Tomatoes, quartered
1 large Onion, quartered
4-5 Garlic Cloves
1 Jalapeño pepper, seeds removed, quartered
115g Tomato Puree (Pasata)
1 tsp Salt
1 tsp  Cumin powder
¼ cup Olive Oil
2 cups Basmati Rice
2 cups Chicken or Vegetable stock
Lime, Fresh Coriander and Paprika to garnish


1 cup grated Tasty Cheese for Rice Bake dish

My rocket blender worked a treat for the preparation of vegetables for this recipe. I haven’t included a photo of the blended veggies because the resulting blend looked quite gross. But, believe me, it tasted amazing!

Some of the recipes I’ve seen for this classic dish don’t require the pre-frying of the raw rice. But, the flavours and aroma of the Basmati rice are released in this process, and it’s certainly worth it. As long as you resist the urge to remove the lid during cooking, the Basmati rice grains will remain separate and be bursting with flavour. Read more about Basmati rice here.

I guarantee that this recipe will sing on your plate and guests or family will love it. However, if you want to take it one step further, you can turn it into a cheesy layered dish that is just a bit more appealing to kids.


Blend prepared tomatoes, onion, garlic and jalapeño pepper to a puree.
Add tomato puree, salt and cumin. Set aside.

Add olive oil to a heavy based pan and heat. Add rice and stir fry until the rice is translucent. By translucent I just mean it isn’t as white as it started. Scrape and stir so that none of the grains stick to the bottom and burn.

Add the tomato mixture and the stock and bring to the boil. Give it a gentle stir, turn the heat to low and cover with a lid. Cook for 15-20 minutes and don’t be tempted to remove the lid!

Remove from the heat and give the rice another gentle stir. Replace the lid as quickly as possible and allow to stand for 10 minutes before serving.

Serve garnished with lemon juice, chopped coriander and a sprinkling of paprika.
For Cheesy Baked Rice

Put 1/3 of the rice into an ovenproof dish, top with grated cheese and repeat twice, finishing with a cheesy layer. Bake for 20 mins. The kids especially will love this!

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