Mexican Rice

Mexican Rice

July 11, 2021


  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 250g long grain rice
  • 1 tsp Ki Gourmet - La Adelita Chipotle Chili Salsa
  • 1 tbsp tomato puree
  • 1 chopped tomatoe
  • 750ml hot chicken or vegetable stock
  • small bunch of coriander, finely chopped


  • Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften.
  • Add the garlic and cook for a minute more, then add in the Ki Gourmet - La Adelita Chipotle Chili Salsa and the tomato purée and cook for a minute.
  • Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix.
  • Pour over the hot stock, stir the mix until it boils.
  • Cover the pan with a lid and turn the heat down to the lowest possible setting
  • Gently simmer until all the stock has been absorbed and the rice is cooked through.
  • Leave the rice to sit for a few mins off the heat, then add the coriander and serve.