Sharon123's Mexican Rice

Prep Time
Cook Time
1h 20m
Ready In

"One of her dishes i like"

Original recipe yields 4 servings


  • Serving Size: 1 (429.8 g)
  • Calories 250
  • Total Fat - 11.8 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 1999.4 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 8.1 g
  • Sugars - 7.1 g
  • Protein - 3.5 g
  • Calcium - 42.3 mg
  • Iron - 1.5 mg
  • Vitamin C - 31.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes.

Step 2

Puree in a blender ,being careful that the hot stock expands ,have a towel over top and start low

Step 3

When blended return it to the pan over the hot rice.

Step 4

Season to taste with salt.

Step 5

Heat the oil in the saucepan over medium heat.

Step 6

Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold.

Step 7

Add the warm stock and bring to a boil. Cover and cook over low heat for 45 minutes.

Step 8

Add frozen veggies

Step 9

Let stand covered for 10 minutes.

Step 10

Meanwhile, peel, seed, and chop the chiles.

Step 11

Add them to the pan along with the remaining cilantro and garlic salt .

Step 12

Gently fluff them into the rice with a fork.

Tips & Variations

No special items needed.


1 Reviews


Packed with Flavor! We normally don’t have a lot of brown rice, but wow, this has been my favorite brown rice thus far, a winner. The method of cooking the onion, celery, etc. in the stock, running it through the blender and then using it to cook the rice, elevates the rice to a heightened level of flavor. Very good! Roasted poblano chilies, as anaheim was unavailable at the market. Thanks Dee, for sharing this here with us.


review by:
(5 Dec 2020)