I’ll never forget the day when I learnt how to make Mexican Rice, probably the best rice I’ve ever eaten. And I eat a lot of rice lol.
It was at one of the health retreats years and years ago where people were doing a water fast. There was one lady who was on her 21st day of fast, so her energy was going away. I talked to her and found out she is passionate about food and cooking. I took her to my kitchen and a strangely beautiful thing happened – she perked up, her sense woke up and all this love for food came out. On that day, she taught me how to make Mexican Rice.
This is going to serve your organs, it’s vegan, dairy-free, gluten-free, it’s epic and it’s made of wholefood ingredients.
If you ask me about the key ingredient that makes this rice so irresistibly delicious, I won’t have the answer to that. The ingredients fuse together perfectly and each of them plays an equally important role.
I start by preparing the sauce by roasting red capsicum, chillies, tomatoes, and garlic and then blending them. The colour is beautifully red and the taste is epic. It’s an explosion of spicy, sweet, and sour with just a hint of garlic – a proper fiesta of Mexican flavours.
The next step is to prepare rice and this is an interesting bit. Long-grain rice like basmati is perfect for this recipe and it’s stir-fried with onions in olive oil and spices. That’s not something you see every day, right? This way, your basmati will soak in the flavours of cumin and coriander, that lovely smoky fragrance of paprika, and sweetness of almost caramelised onions.
Now, this rice that is already packed with flavours is combined with the hot and sweet sauce, water and cooked in a rice cooker until it soaks all the beauties that got trapped in that cooker. I love rice cookers because I just put my ingredients there, press Play and walk away. If you don’t have a rice cooker, don’t run away to buy one; you can still prepare this fabulous Mexican Rice in a pot using the absorption cooking method.
No matter how you decide to cook it, you will get a fluffy, moist and flavour-packed rice.
For the Sauce:
For the Rice:
*You can use more for a stronger flavour
**More oil may be needed for frying the onions and rice
To prepare the sauce:
To prepare the rice:
Prep time: 1 min
Cooking time: 15 mins
C, RSF, DF, NF, GF, VEG, V
This rice can be served for lunch, dinner, with guacamole, BBQ, whatever you like. Scott and I ate it at breakfast time… Lol. See it for yourself in the video on my YouTube channel.
Share your thoughts in the comment section; I’d like to hear if you added some other flavours and what dishes you paired with this rice.
If you are new to this type of cooking, this Mexican Rice is just epic for starting your transition to the wholefood lifestyle where we don’t diet but eat!
From my kitchen to yours,
Chef Cynthia Louise xx
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.