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- ½ cup raisins
- ½ cup fresh squeezed orange juice
- 1 pound ripe tomatoes
- ¼ large white onion
- 2 garlic cloves unpeeled
- 6 ounces thick slices of bacon diced
- 6 ounces Mexican chorizo casings removed, coarsely chopped
- 2 cups Mahatma® Rice white rice
- 1 teaspoon cumin seeds coarsely crushed or chopped
- 2½ cups chicken or vegetable broth
- 1 cup peeled and diced carrots
- 1 cup peas fresh or thawed from frozen
- 1 cup corn kernels fresh or thawed from frozen
- ⅔ cup slivered almonds
- 1 teaspoon kosher or coarse sea salt
- ½ teaspoon black pepper
- Fresh chives chopped for garnish, optional
- Soak raisins in the orange juice, anywhere from 15 to 30 minutes. Set aside.
- Roast and char tomatoes, onion, and unpeeled garlic cloves under the broiler or on a preheated comal set over medium-low heat, for about 10 minutes, flipping as they char and soften. Remove from heat. Once cool enough to handle, peel the garlic cloves. Add tomatoes, onion, and peeled garlic to the blender and puree until completely smooth.
- Set a large skillet or wok style pan over medium-high heat. Once hot, add the bacon and cook for 3 to 4 minutes, stirring occasionally until browned and crispy. Leave the rendered fat in the pan and using a slotted spoon remove bacon and reserve it in a bowl.
- Add the chorizo to the pan with the rendered bacon fat, and cook for 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until browned and crispy. Remove with a slotted spoon and set aside along with bacon, leaving all the rendered fat in the pan.
- Add rice to the rendered fat and cook, stirring often, for 2 to 3 minutes, until it changes its color to a deep white and the grains feel and sound heavier. Make space in the middle of the pan, add the crushed cumin seeds, stir, and cook with the rice for a minute. Pour in the tomato puree, mix well, and cook for a couple minutes, until its color darkens and it is completely absorbed by the rice.
- Pour in the chicken broth and add the raisins along with the orange juice where they soaked, carrots, peas, corn, almonds, salt and pepper, and stir well. Let it all come to a rolling boil, cover, reduce heat to low, and cook for about 15 to 20 minutes, until the rice is completely cooked and all the liquid has been absorbed. Top with the browned bacon and chorizo, stir, and serve. Optionally, you can garnish with chives.
22comments inWedding Rice
I love watching your show and you have such fantastic flavors you add to each dish. I bought your cookbook, Pati’s Mexican Table and it is my favorite cookbook and my go to for something new and surprising when I attempt a new dish. I appreciate your show, love when you bring in your family and the boys have gotten so big and love when you visit Mexico and there is always a teaching moment when you team up with other Chefs to create beautiful culinary dishes.
Thank you for sharing your enthusiasm for everything you do.
Thanks to you for sending me such a sweet message Tammy, gracias!
We made this wonderful dish last night for our Valentine’s Day dinner. Did not change a thing (which I usually do). FABULOUS! Truly a gift from your genius and respectful collection of comida mexicana. Thank you for all you do to promote our foodways and culture. My mother was Meixcan and your food is as good as hers!
Leslie, thanks so much, your words mean a lot to me!
love your show can’t wait to make mexican wedding rice.
Thanks so much Connie, enjoy the rice!
I hope this note gets to you. I’ve wanted to tackle Mexican food, but I couldn’t find a cook who got me excited. One night I was flipping through TV channels and and found one of your shows on Food TV. The love you showed for your recipes and also for your family got me excited and I ran to YouTube hoping you had a channel and it led me here.
The first recipe I had to try was your Jalisco style Birria and I was hooked. I’ve spent the last couple of days printing out all of your recipes (except for your Tamales (there’s no printable recipe for your Tamales) don’t know why. But anyway, the reason I’m writing this note was to thank you for sharing your recipes and welcoming all of us into your family. Please keep posting! I’m sure I’m not the only fan you have that appreciates the effort it takes to do what you do. Much love!
This is such a sweet and kind message from you David, thanks so much! I hope you will keep cooking all these recipes that I love sharing with you. BTW, just check on this recipe for tamales and it has a printing option https://patijinich.com/chicken-in-green-salsa-tamal/ Which one were you trying to print and couldn’t?
Thomas Goodson Jr.
I actually watched someone make this on taste made could have been you so I had to find the recipe and try it thank you for sharing ❤️
Haha, yep, it might have been me! Enjoy it Thomas!
Saw the episode on TV. Can’t wait to try.
Yay, hope you’ll love it!
Saw the recipe just now on tv. This recipe doesn’t list the peppers you used. The little red ones. I like my food a little spicy. What can I use or what did you use?
I did not add any peppers to this rice Sharon, but you can go ahead and add some crushed piquin peppers to give it a spicy taste. Enjoy!
On ur show u were eating pork carnitas with ur food how’d u make it withe the wedding rice
Hi Cecilia, here is my recipe for Carnitas 🙂 https://patijinich.com/carnitas/
This was perfect for the night before Thanksgiving- fed lots of people and was easy to make. Followed your directions and it turned out perfectly! Delicious!
Yay! So glad you liked it because is one of my favorite recipes of the last season, gracias!
Thank you can’t wait to try the recipe.
I followed your directions exactly and it was well worth the time. Thanks Patti for this lovely recipe!
Yay, so glad you liked it Marti!