Rice, Noodles and Pasta

Mexican Rice | Cilantro Rice Mexican Style | Step By Step Recipe | Cooking for 100

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Along with the Coriander Rice that we prepared for our office staff, we also wanted to make something Mexican as our visiting colleague was good in Mexican dishes. She prepared a tasty salad with carrots and raisins. Seeing me prepare Coriander Rice, she said she would love to make their version of Rice which again uses Cilantro
First thinking she would need cooked rice, we cooked 2 kilos of rice along with the rice I needed for Coriander Rice. Later she said she would want raw rice as she wanted to make this sauteed version. Knowing that only a small portion of this rice may not be enough, we ended up making the same version in two ways and mixed it together. It blended so well. 
Our Mexican friend enjoyed her stay and loves Indian food. She was most surprised when we expressed the Mexican rice was very much similar to our way of making Rice. She made couple of other recipes that were really very tasty. I will be making those as I didn’t take pictures of them, but have noted down the recipes.

Step by Step for making Mexican Rice

Making with pre cooked rice.

Mexican Rice with Cilantro


Rice – 1 cup
Coriander Leaves / Cilantro – 2 cups tightly packed
Tomato Broth – made with 1/2 kg
Purple onions – 2 medium
Thai Chilies – 6 long
Corn – 1/2 cup
String Beans / French Beans – 1 cups, chopped long
Oil – 2 tbsp
Butter – 2 tbsp
Salt to taste

Method to prepare:

Chop the onions as julienne, finely chop the coriander leaves. Make a broth of the tomatoes with water and keep it aside.

Heat a non stick pan with oil, butter add the onions, coriander leaves, saute well. Make a paste of the green chilies, add to the pan.

Then add the tomato broth, mix well. Next add the rice and combine everything well. Add 2 cups of water and cook over slow flame until done. This takes about 15 – 20 minutes to be done.

Fluff with fork to get everything nicely mixed.

When we made with the cooked rice, mix the cooked rice with rice and keep it covered.

Make a sauce of the purple onions, with coriander leaves, then add tomato broth. If you feel the spice is not enough, you can add red chili powder, mix in veg stock powder to it and add to the sauce. Cook well and finally add the tomato broth.

When everything comes done well, add to the cooked rice and mix well.

Keep it covered for a while so that it gets mixed properly.

Today is the last day of Blogging Marathon Edition 4.

Though I initially had no plans to do all the three weeks, I decided I should do all the three and somehow managed covering all the days.

For the next month, I will be announcing it shortly. Those of you interested, please be sure to sign in on time.
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Check out my Blogging Marathoners doing Group 3 BM#4 along with me

Diabetes Diet/Management: Kamalika, Smitha, Suma  
Kid Friendly Recipes: Anusha, Cool Lassi(e)  
Seven Days of Soup: Priya Suresh  
Seven Days of Indian Bread: Jayasree, Pavani  
Seven Days of Cakes:  Priya Vasu  
Seven Days of Preserves: Gayathri Kumar, Vaishali  
30 Minutes Meals: Priya Mahadevan, Srivalli

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Mexican Rice | Cilantro Rice Mexican Style | Step By Step Recipe | Cooking for 100

Cuisine Mexican
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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20 comments

  7. I really believe that the use of similar spices makes Mexican cuisine very close to Indian – I guess that is why Mexican cuisine is liked by Indian palettes n vice versa. The rice looks really flavorful- looking forward the other Mexican recipes that you mentioned in your post 🙂

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