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Red rice from Mexico


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the red onion, garlic and chillies until just tender, regularly stirring. 
  • Add the rice with the dried oregano and chilli paste. Stir to coat well. 
  • Then add 2½ cups stock, the tomato cooking sauce, chilli paste, 4 chopped spring onions and seasonings. Stir well, pushing any rice down from the sides, and bring to the boil. 
  • Turn down the heat, cover and gently simmer until the rice is tender and the liquid has been absorbed, stirring now and again and adding more stock if needed. 
  • Then stir through the coriander with the remaining spring onion. 
  • Serve as is for a main course or as an accompaniment alongside any grill.


  • vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 long red chillies, seeded & finely chopped
  • 2 cups basmati rice
  • ½ tspn dried oregano
  • 2½-3 cups vegetable (or chicken) stock
  • ½ cup tomato passata (Italian tomato cooking sauce)
  • 1-2 heaped tspn chilli paste
  • 7 spring (green) onions, finely chopped
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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