Mexican Rice


Serves 12


  • 8 cups (2 quarts/1.9 liters) chicken or vegetable stock
  • 3 cups (630 g) uncooked medium or long-grain white rice
  • 3 tablespoons Enchilada Spice* (recipe follows)
  • 1 red bell pepper, stemmed, seeded, and finely diced
  • 1 green bell pepper or large pasilla or poblano, stemmed, seeded, and finely diced


  1. Fill and preheat the sous vide supreme to 183F/82C
  2. Into each of two large (gallon/3.8 liter) zip-closure cooking pouches, put half the water and half the rice.
  3. Season each pouch with half the Enchilada Spice and add half the diced peppers.
  4. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seals.
  5. Submerge the pouches in the water oven to cook for 45 minutes.
  6. Remove, fluff with a fork, and serve.

Enchilada Spice
Makes about ½ cup of spice


  • 2 tablespoons (30 ml) paprika
  • 2 tablespoons (30 ml) chili powder
  • 1 tablespoon (15 ml) coarse salt
  • 2 teaspoons (10 ml) coarse black pepper
  • 2 teaspoons (10 ml) ground cumin
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1 teaspoon (5 ml) dried mustard
  • ¼ teaspoon (0.6 ml) cayenne pepper, or to taste


  1. Mix all ingredients together in a zip-closure bag to blend well.
  2. Use what you need and store the remainder in the zip-closure bag in a cool dry place.
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