Hearty Mexican Rice

Makes 6 Cups


2 C jasmine rice
3 2/3 C chicken stock
¾ large green pepper rough dice
2 large cloves garlic, peeled and cut in half
½ C diced canned tomatoes (I used low sodium and no flavoring, but you can use flavored if you like)
1/3 C white onion rough dice
½ t cumin
½ t cayenne pepper
¼ t paprika
¼ t hot sauce of your choice (can add more!)
1 T olive oil
1 T red wine vinegar
Salt and Pepper to taste


  • In a large deep pan,add the 3 C stock and the rice, and add the green pepper, onion, and garlic. Bring to a boil. Cover, turn heat to very low, and let sit for 20 minutes. When done, empty rice into a bowl.Remove garlic, which will be soft, and mush into the rice. Add the seasonings, hot sauce, olive oil, vinegar,tomatoes and then moisten with the 2/3 C stock as needed. (I ended up adding more when I reheated it and served it.) Add a little more vinegar and hot sauce if it needs more acidity. Can story in fridge for 3 days.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking