Achiote seeds are bloomed in hot oil to draw out their deep yellow-orange colour, then strained out so only the tinted oil remains. The oil colours the toasted rice and onion before stock is poured in for the steam. Sweetcorn and peas join the rice during cooking and the finished dish is the colour of a summer evening.
Mexican chorizo is rendered in the pan to release its red, paprika-laden oil. Onion and garlic soften in the oil, then long-grain rice is toasted before tomato puree and stock are poured in to colour and cook the grains. The result is rice the colour of terracotta with a slightly smoky, slightly spicy chorizo backbone running through every bite.
Spinach, coriander, parsley and a charred poblano are blended with chicken stock to make a vivid green cooking liquor. Long-grain rice is rinsed and toasted in oil with onion and garlic, then the green stock is poured in and the rice covered to steam. The grains finish the colour of fresh basil with a clean herbal flavour that pairs with anything off the grill.
Rich, robust, and a thousand times better than store-bought, this authentic enchilada sauce packs serious flavour. Made from dried Mexican chillies, roasted aromatics, and traditional spices, this sauce is the foundation of great enchiladas and tacos. The balance of heat, depth, and subtle sweetness creates a versatile sauce that elevates any Mexican dish.
Courgettes are diced and cooked with onion, garlic and roasted poblano until just tender, then sweetcorn and tomato are added to break down briefly. The dish is finished with crumbled queso fresco and coriander. Cumin and Mexican oregano sit underneath; the courgette stays just shy of mushy.
Fresh sweetcorn ears are husked (or partially husked, with the leaves pulled back as a handle). Grilled over hot charcoal (or a smoking-hot griddle, or under a domestic grill / broiler) for 8-12 minutes, turning, until charred in patches and bright yellow at the kernels. While the corn grills, a sauce of Mexican crema (or sour cream + lime juice), mayonnaise, a small splash of milk and a clove of crushed garlic whisks together. The hot grilled corn is brushed all over with the sauce, then rolled in finely crumbled cotija cheese (or a Tajín-cotija mix), dusted with chilli powder and chopped coriander, served with a lime wedge.*
Pinto beans are soaked overnight, then simmered with onion and garlic until tender. A separate pan crisps the bacon, browns the chorizo and softens the onion, jalapeño and tomato into a thick base. The two are combined for a final simmer with coriander, and the broth turns smoky, salty and rich. Eaten by the spoonful from a bowl, or set out alongside grilled meats and tortillas.
Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes. Diced onion and garlic join briefly. A blender pulses a ripe tomato, garlic clove, ½ onion and a few sprigs of coriander into a smooth red puree; this strains through a sieve to remove fibre and pours into the pan with the toasted rice, along with chicken stock, salt, cumin and a bay leaf. Brought to a simmer, covered, reduced to lowest heat, cooked for 18-20 minutes until the liquid is absorbed and the rice is tender. Off heat 10 min rest; fluffed with a fork; finished with frozen peas and chopped coriander.
Ripe tomato, white onion, jalapeño and coriander are chopped fine and tossed with lime and salt, then left to rest for ½ hour for the juices to draw out and the flavours to combine. Texture matters: each bite should have all four colours. A staple alongside grilled meat, tacos and chips.
Dried pinto beans soak overnight (or quick-soak: 1 hour after boiling). They simmer slowly with halved onion, garlic, bay leaves and a pork bone (or salt + epazote leaves) until very tender, about 1 ½ hours stovetop, 30 min pressure cooker. The cooking liquid is reserved. Lard (or bacon fat, or oil, but lard is traditional) melts in a wide pan; diced onion fries to deep gold; the cooked beans go in by spoon, with a ladle of cooking liquid. Mashed with a potato masher to a chunky paste (or pureed smooth, depending on preference). Cooked another 10-12 minutes, stirring, until the beans thicken and develop a slight crust at the edges of the pan. Cumin and salt to season. Topped with crumbled cotija or queso fresco, chopped coriander, sliced jalapeño.
The combination of spices and tomato gives this rice its distinctive yellow-orange hue. This Mexican-style spiced rice is a versatile side dish that pairs perfectly with enchiladas, burritos, carnitas, and other Mexican mains. The aromatic cumin, paprika, and fresh jalapeños create an authentic flavour profile that complements any Mexican meal.