Mixtec-style Rice

Especie Mixteca

Preparation info
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    • Difficulty


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

By Zarela Martínez

Published 1997

  • About

This spicy rice dish from the Mixtec regions is especially pretty when made with pickled red jalapeño strips. If you can’t find the pickled red strips, use pickled green jalapeños cut into strips.


  • 2 cups long-grain rice
  • One ½-inch piece


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

Grind the canela in an electric coffee or spice grinder. Place the tomato in a blender or food processor with the canela, oregano, and cloves and process to a purée. Set aside.

In a