Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

Time: 40 minutes


  • Rice 100 grams
  • Chipotle sauce 1 tablespoon
  • Oil 1½ tablespoons
  • Onion finely chopped
  • Garlic chopped 1 tablespoon
  • Carrot diced ¼ cup
  • Green peas boiled ¼ cup
  • Tomato puree ½ cup
  • Vegetable stock 4 cups
  • Salt to taste
  • Lemon juice 1 teaspoon
  • coriander leaves 1 bunch


  • Heat stock in a deep non-stick pan.
  • Heat oil in a non-stick pan, add rice, onion, garlic and sauté till lightly browned.
  • Add chipotle in adobo sauce and tomato puree and mix well.
  • Add carrot, green peas, salt and boiling vegetable stock.
  • Place coriander on top and cover and cook till the rice is done.
  • Discard coriander leaves and add lemon juice and mix well.