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Mexican Rice

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

The dutch oven is a great tool to have when cooking rice.


  • 1 large clove garlic
  • 2 cups canned tomatoes
  • 1/2 cup green bell pepper
  • 1 medium onion
  • 1/2 medium jalapeño, seeds and veins removed
  • 1 teaspoon salt
  • 1/2 cup chicken stock
  • 2 tablespoons vegetable oil
  • 1 heaping cup long-grain white rice


  • 1. Pre heat Egg to 350ºF with plate setter and dutch oven. Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine). Or chop into small dice.
  • 2. In a dutch oven with a tightfitting lid, heat oil. Add vegetables and sweat until translucent or soft. Next, add rice and toast until it absorbs most of the oil and begins to smell nutty.
  • 3. Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828