Mexican Rice
  • 1 cup long-grain white rice
  • 2 tbsp Kevala Organic Sunflower Oil
  • ½ small white onion finely chopped
  • 1 garlic clove finely chopped
  • 2 tbsp tomato purée
  • 1 tbsp Kevala Sea Salt 
  • 2 cups hot water
  • 1 carrot finely diced
  • ¼ cup frozen peas
  • ⅓ cup frozen sweetcorn


  1. Clean the rice with cold water in a fine mesh strainer until the water runs clear. Put aside.
  2. Pour oil in a saucepan over a medium heat, add onion and garlic and fry for 2 minutes.
  3. Add the rice and fry for 1 minute.
  4. Lower the heat, then add the tomato purée and salt, stir so the rice won’t burn.
  5. Slowly pour in the hot water. Mix and then add the carrot, frozen peas and sweetcorn. Cover and leave it for 15 minute
  6. Let cool for 10 minutes before serving.
  7. Enjoy!