Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice Base
Roasted Chilies
Charred Tomato Mixture
Method
Prepare Rice
- 1
Rinse and Cook Rice
Rinse the long-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 tsp of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.
Roast Chilies
- 2
Roast the Peppers
While the rice is cooking, preheat your oven to 400°F (200°C). Place the jalapeño and poblano peppers on a baking sheet and roast for about 15-20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, cover with a kitchen towel for 10 minutes, then peel the skins, remove the seeds, and chop finely.
Char Tomatoes
- 3
Char Tomatoes and Prepare Mixture
In a skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the Roma tomatoes, onion (chopped), and garlic cloves (minced). Cook for about 8-10 minutes until the tomatoes are charred and soft. Add 1 tsp of cumin and 1 tsp of black pepper, and stir well. Cook for an additional 2 minutes, then remove from heat.
Combine Ingredients
- 4
Mix Everything Together
In a large bowl, combine the cooked rice, roasted peppers, and the charred tomato mixture. Mix well until everything is evenly incorporated. Adjust seasoning with salt and pepper to taste.
Serve
- 5
Garnish and Serve
Transfer the Mexican rice to a serving dish, garnish with chopped cilantro, and serve warm as a side or main dish.
