Mexican Rice

Mexican Rice

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbsp butter

  • 1

    tbsp vegetable oil

  • 1

    green bell pepper, sliced

  • 1

    red bell pepper, sliced

  • 3

    scallions, thinly sliced

  • 3-4

    garlic cloves, finely chopped

  • 6

    oz long grain rice

  • tsp cumin seeds

  • ½

    tsp dried oregano or marjoram, crushed

  • 1

    cups chicken stock


Heat the butter and oil in a pan. Add the bell peppers and cook until softened. Add the scallions, garlic, rice and cumin seeds. Cook for 5 minutes oruntil the rice turns slightly golden Add the oregano and stock and bring to a boil. Ten reduce the heat and cook for about 5 minutes. Cover with a clean dishtowel and remove from the heat. Leave to steam for about 10 minutes. Fluff up the rice with a fork and serve.


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