Mexican Tricolour Rice Mexican Tricolour Rice

Photography: Jodi Pudge

Recreate the red, green and white colours of the Mexican flag in this tasty rice dish without having to cook it in three separate pots.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Green Sauce:
Red Sauce:


In rice cooker, cook rice with salt according to instructions. (Or in saucepan, bring rice, 3-1/2 cups water and salt to boil; reduce heat to low, cover and cook until no liquid remains, about 25 minutes.) Fluff with fork.

Red Sauce: Meanwhile, in small saucepan or skillet, heat oil over medium heat; fry onion, garlic, chili powder, chipotle chili powder, cumin and salt, stirring often, until onion is softened, 3 to 4 minutes. Stir in paprika; fry for 20 seconds. Stir in tomatoes, 2 tbsp water, sugar and vinegar. Cover and simmer over medium-low heat for 10 minutes. Scrape into bowl; keep warm.

Green Sauce: Meanwhile, in small saucepan or skillet, heat oil over medium heat; cook onions, garlic, jalapeño pepper and salt, stirring, for 3 minutes. Stir in cilantro; cook for 1 minute. Stir in spinach and 3 tbsp water; cook, stirring occasionally, for 2 minutes. Scrape into bowl; keep warm.

Mix one-third of the rice with Red Sauce. Mix another third with Green Sauce. Mix remaining rice with oil.

In warm 13- x 9-inch (3 L) baking dish, arrange rice colours as Mexican flag: green, then white, then red. Place cilantro sprigs in circle in centre of white rice to represent coat-of-arms.

Nutritional facts Per each of 8 servings: about

  • Sodium 439 mg
  • Protein 5 g
  • Calories 290.0
  • Total fat 7 g
  • Potassium 192 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 50 g


  • Iron 13.0
  • Folate 17.0
  • Calcium 5.0
  • Vitamin A 23.0
  • Vitamin C 7.0
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Mexican Tricolour Rice