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Mexican White rice

Serves

4

Rice is an essential part of Mexican cuisine, and at any celebratory meal, a bowl of Mexican white rice cannot be missed. Mexican white rice makes a great accompaniment to saucy stews or elegant moles where the sauce is the hero of the dish.

Method

  1. Put the rice in a sieve and rinse well under cold water until the water runs clear. Place the rice in a bowl and allow to soak for 10-15 minutes. Drain thoroughly.
  2. Prepare your stock in a small saucepan, adding the salt, allow to get hot but not boiling.
  3. In a heavy bottom saucepan about 20cm in diameter, over medium heat, add the oil, when hot add the onion, cook until they just become sweet, then add the rice, stir and fry until the onion becomes translucent and the rice is chalky looking, do not allow anything to brown! This is white rice!
  4. Add the garlic, stir until fragrant. 
  5. Add the hot stock, lime juice and split chilli, stir and turn the heat down low, cover and cook for 15 minutes or until done.
  6. While the rice is cooking, peel the plantain and cut into 1cm thick diagonal slices. Heat a frying pan over medium heat and add 1 tbsp of oil, when hot place the slices in the pan and cook until golden, then turn and cook the other side until golden, remove to a plate with paper towel and keep warm in a very low heated oven.
  7. Remove from the rice from the heat, remove the lid and place a clean tea towel over the pot, put the lid back on and allow to steam for 10 minutes. The fluff and turn out into a warmed serving dish.