Rice with Chepil

Arroz con Chepil

Preparation info
  • 4

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This is one of the most popular Oaxacan rice dishes. There is no substitute for the chepil, but luckily good frozen chepil can be found in many Latin American groceries under the name chipilin. It has become one of my favorite herbs.


  • 1 cup long-grain rice
  • 3 tablespoons lard (preferably home-rendered) o


In a deep bowl, carefully rinse the rice in several changes of cold water until no starchy residue is visible. Drain thoroughly in a large sieve, shaking to remove as much water as possible.

In a heavy medium-size saucepan, heat the lard over medium-high heat until rippling. Add the rice and cook, stirring constantly, until it colors slightly and sounds like sand as you stir it. Careful