Mexican rice recipe

Enjoy this easy Mexican rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock

Nutrition and extra info

Ingredients

Sunflower oil

A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 tsp chipotle paste, optional (more if you want it spicier)
  • 1 tbsp tomato pure
  • 1 x 400g tin chopped tomatoes
  • 750ml hot chicken or vegetable stock
  • small bunch of coriander, finely chopped
  • Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the cook and garlic for a minute more, then stir in the chipotle paste (if using) and the tomato pure and cook for a minute.

    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 hotstock and 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.

    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.

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