Mexican rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
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Showing items 1 to 3 of 6
- 1 tbsp sunflower oil
- 1 onionfinely chopped
- 2 garlic clovesminced
- 250g long grain rice
- 1 tsp chipotle pasteoptional (more if you want it spicier)
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 750ml hot chicken or vegetable stock
- small bunch of corianderfinely chopped
Nutrition: Per serving (6)
- kcal212
- fat3glow
- saturates0.5g
- carbs39g
- sugars4glow
- fibre2g
- protein7g
- salt0.75g
Method
step 1
Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
step 2
Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
step 3
Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.
