Mexican Rice

A great addition to any  Mexican dishes, such as Flautas de Pollo or Tostadas de Pollo. If you have leftovers try making a traditional Mexican favorite by frying an egg and placing it on top of the rice.


1 roasted poblano pepper diced, skin, seeds and stem removed see Roasting Peppers if needed
2 tablespoons of vegetable oil
1 small yellow onion finely diced
1 cup of rice not minute
1 cup of finely diced tomatoes
3 cups of broth store bought or homemade Basic Chicken Broth
1 – 16 oz. bag of frozen peas
1/3 cup of cilantro finely chopped
1 teaspoon of kosher salt


Roast poblano pepper see my technique Roasting Peppers if needed. In a large deep skillet heat vegetable oil over medium high heat. Add onions and sauté until translucent. Add rice and sauté until color begins to change to a light brown color. Add diced tomatoes and peppers and sauté for about 2 minutes. Then add remaining ingredients. Cover and simmer on lower heat for about 20 minutes or until all liquid is absorbed.

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