Bowls of cooked rice garnished with parsley, served on a green table

Tequila Rice Ole

Name: Tequila Rice Ole | Thermador
Ingredients: 2 teaspoons cumin seeds; 1 cup red quinoa; 2 Tbsp lard or olive oil; 7 cups vegetable stock; 1 small yellow onion; Chopped 1/2 cup tequila; 2 cloves garlic; Minced 2 tsp salt; 3 cups white rice chopped cilantro; 2 limes, halved

Tequila Rice Olé brings a bright, unexpected twist to classic Mexican-style rice—think a splash of tequila lifting savory, tomato-simmered grains into something vibrantly flavorful. This easy, one-pot tequila rice recipe uses pantry staples and simple techniques to deliver fluffy rice with aromatic herbs and a citrusy finish, perfect for busy weeknights or entertaining. Serve it alongside tacos, grilled meats, or roasted vegetables, and follow the step‑by‑step instructions for consistent texture and bold flavor every time.

Ingredients

10 servings:

2 teaspoons cumin seeds

1 cup red quinoa

2 Tbsp lard or olive oil

7 cups vegetable stock

1 small yellow onion

Chopped 1/2 cup tequila

2 cloves garlic

Minced 2 tsp salt

3 cups white rice chopped cilantro

2 limes, halved

Instructions

Step 1

Toast the cumin seeds in a sauté pan for 1-2 minutes moving constantly. Remove from heat and set aside.

Step 2

Heat the olive oil in a large sauce pan and sauté the onion and garlic together until softened. Add the rice, quinoa, cumin seeds, stock, tequila and salt; stir to mix well. Cover with lid.