Total Time
Prep 15 mins
Cook 35 mins

Versions of this dish - a relative to spanish rice - are popular all over South America. This is a delicious medley of rice, tomatoes and aromatic flavors.

Ingredients Nutrition


  1. Put the rice in a large heatproof bowl and pour in boiling water to cover.
  2. Stir once, then let sit for 10 minutes.
  3. Transfer to a strainer over the sink, rinse under cold water, then drain again.
  4. Set aside to dry slightly Meanwhile, pour the tomatoes and their juice into a food processor or blender, add the onions and garlic and process until smooth Heat the oil in a large, heavy bottom skillet, pour in the rice and cook over medium heat until the rice turns a delicate brown.
  5. Stir occasionally to ensure that the rice does not stick Add the tomatoe mixture and stir over medium heat until the liquid has been absorbed.
  6. Stir in the stock, salt, and whole chiles and peas.
  7. Continue to cook, stirring occasionally, until the rice is tender and all of the liquid has ben absorbed Remove the pan from the heat, cover it with a tight lifting lid and let it stand for 5-10 minutes.
  8. Remove the chiles, fluff up the rice lightly and serve, spinkle with the black pepper.
  9. The chiles may be used to garnish if desired.


Most Helpful

Used two fresh jalapenos w/o the seeds and omitted the green peas because my daughters don't care for them. Recipe turned out great. I'll be making it again.

TeresaJean July 06, 2004

I made this the other day using Maggi vegetable stock with onion instead of chicken stock and we loved it. Also, I used 1/4 tsp. of red chilli powder instead of the green chillies. This dish was flavourful and nice! Thanks for posting:)

Charishma_Ramchandani May 11, 2004

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