Mexican Rice

I made this Mexican rice to go along with the Roasted Pork Tenderloin and Holy Mole Sauce as the author of The Wine Lover’s Cookbook suggests, and wow! It’s a very nice rice.

I really enjoyed this one and so did the whole family (okay, so maybe not our little one, Dylan, because “It has flavours in it!”. Maybe one day I will get him to try some of my cooking other than the homemade pasta.)

Mexican rice simmering on stove topSimmering on stove top

I used free-range chicken stock this time, but for a vegetarian version, just substitute a flavourful vegetable stock.

Belle’s note: I have a fondness for Mexican rice, and this one is very tasty. It went very well with the Roasted Pork Tenderloin and Holy Mole Sauce, and because it has the feta cheese in it, it’s really substantial enough as a light entree for lunch all on its own.

The following recipe is adapted from The Wine Lover’s Cookbook.

Mexican Rice

1-1/2 tbsp unsalted butter
2 tbsp vegetable oil
2 tbsp shallots, finely chopped
1 cup onions chopped
2 cups basmati rice
2-1/2 tsp ground cumin
2 tsp ground oregano
1 tsp fennel seeds, toasted
3 cups free-range chicken stock
1 14 oz can diced tomatoes with juice
8 oz feta cheese with tomato and basil, crumbled
2 large cubanelle peppers, seeded and chopped
cilantro leaves, chopped for garnish

  1. Heat butter and oil in a medium-sized sauce pan over medium heat.
  2. Add shallots and onions and sauté for 4-5 minutes.
  3. Add rice, cumin, oregano and the fennel seeds and sauté for an additional 3-4 minutes, stirring frequently.
  4. Add the stock and tomatoes, bring to a boil and reduce heat to simmer for 10-12 minutes (or until most of the liquid is absorbed into the rice).
  5. Add the peppers and feta cheese, stirring it in. Cover and cook for an additional 5-7 minutes.
  6. Take the rice off the heat but allow it to rest for 10 minutes.
  7. Fluff with fork just before serving.
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