Mexican Rice

Mexican Rice recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 1 corn cob, husk removed
  • 2 Jalapeño peppers, deseeded, finely chopped
  • 1 ½ cups Coles long grain rice, rinsed and drained
  • 3 Tbsp. Cobram Classic Olive Oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 ½ cups Massel liquid chicken stock
  • 1 tin crushed tomatoes
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Salt and Pepper
  • 1 lime
  • Coriander to garnish


  • Place a skillet over a medium-high heat. Baste corn cob with 1 Tbsp of the olive oil and add to skillet, turning until charred and caramelised, approximately 5-6 minutes. Cut corn kernels from the cob and set aside.
  • Meanwhile, heat remaining oil in a deep non-stick frypan over a medium heat.
  • Add onion, garlic and jalapenos. Stir continuously to avoid colouring and cook until the onions are translucent, approximately 2-3 minutes.
  • Add rice and cook to toast for a further 2 minutes. Pour in stock and crushed tomatoes, add the spices and a generous pinch of salt and pepper, stir through and bring to a boil.
  • Reduce heat to low and cover with a lid or aluminium foil, simmer for 10-15 minutes or until the rice is cooked through. Add the corn kernels and combine well.
  • Divide rice into serving bowls, garnish with fresh coriander leaves and a squeeze of lime.

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