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Mexican Rice

Fresh cilantro and spicy jalapeno peppers give this fluffy rice its south-of-the-border flavor. For a tasty Tex-Mex meal, serve with Seared-Steak Fajitas.

  • Servings: 4
Mexican Rice

Source: The Martha Stewart Show, October 2010


  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 1 jalapeno chile, seeded and minced
  • 1 cup long-grain white rice
  • 1 teaspoon coarse salt
  • 3/4 cup packed fresh cilantro, leaves and thin stems only, chopped
  • 2 tablespoons freshly squeezed lime juice
  • 2 scallions, green part only, thinly sliced
  • 2 tomatoes, seeded and chopped


  1. Heat olive oil in a medium saucepan over medium-high heat. Add onion and jalapeno; cook, stirring, until soft and translucent, about 2 minutes. Add rice and cook, stirring, until lightly toasted, about 1 minute.

  2. Add 1 3/4 cups water and salt; bring to a boil. Immediately reduce to a low simmer. Cover and let cook until liquid is absorbed, about 15 minutes.

  3. Meanwhile, place cilantro, lime juice, and scallions in a small bowl; stir until well combined. When rice is tender and liquid is absorbed, transfer cilantro mixture to skillet with rice; stir to combine. Top with tomatoes and serve immediately.

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