Mexican spiced tomato rice
Serves 4
Easy
Prep:
Cook:
Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland
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- 1 tbsp sunflower oil
- 1 red onionfinely chopped
- 1 red chillifinely chopped
- 2 garlic clovescrushed
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 small pack corianderstalks and leaves chopped separately
- 1 tsp chipotle paste
- 400g can chopped tomatoes
- 250g wholegrain rice
Nutrition: Per serving
- kcal288
- fat4glow
- saturates1g
- carbs53g
- sugars7g
- fibre4g
- protein7g
- salt0.1g
Method
step 1
Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.
step 2
Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.
