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Mexican Rice


quick and easy
30 mins
Serves 8

This simple rice pilaf created by New York Creative in Residence, Catherine Louise Schubert, makes a great side dish for grilled meats, and it is vegan so it can work as a hearty dish for those who don't eat meat. Catherine used wild garlic from the farmers market but you could use plain garlic just as easily. It is not spicy, so it will suit most people's palates.  


  • Step 1

    Heat 2 tablespoons of oil in a heavy pan. Add the rice, wild garlic bulbs, cumin, salt and pepper and briefly saute.

  • Step 2

    Add the Clarified Tomato Broth and Green & Yellow Heirloom Tomatoes to the pan and give it a good stir.

  • Step 3

    Cook for 12 to 15 minutes on medium heat, giving the rice a stir from time to time. If the rice seems to be getting too dry you can add a little more broth (or water).

  • Step 4

    When the rice is done garnish with chopped cilantro and wild garlic leaves.

Ingredient list

  • 1
    16 oz. jar Clarified Tomato Broth
  • 1
    16 oz jar Green & Yellow Heirloom Tomatoes
  • 2
    cups long grain rice
  • 2
    Tbsp. vegetable oil
  • 1 1/2
    tsp. cumin, ground
  • 1/4
    cup wild garlic bulbs, leaves for garnish
  • 1
    handful cilantro, chopped
  • salt & pepper