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Mexican rice
Mexican rice
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Prep Time:
20 minutes
Cook Time:
31 minutes
Total Time:
51 minutes
Elevate jarred tomato sauce beyond pasta in this Italian-inspired recipe.
Ingredients:
  • 1 corn cob, husk and silk removed
  • 2 chorizo sausages, coarsely chopped
  • 2 chicken thigh fillets, coarsely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1 green capsicum, seeded, finely chopped
  • 1 garlic clove, crushed
  • 10.00 gm sweet paprika
  • 250ml sugo
  • 375ml chicken stock
  • Sour cream, to serve
  • Coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Cut the corn kernels off the cob with a sharp knife, then transfer them to a bowl and set aside.
  • 1. Heat a frying pan over medium heat. Cook chorizo sausages for 5 minutes until golden brown, then transfer to a bowl. Cook chicken in the same pan for 5 minutes until golden brown, then transfer to a plate.
  • In a large pan, sauté the onion, capsicums, corn, and garlic for 5 minutes until the onion softens. Stir in the paprika and cook for an additional minute until fragrant. Add the rice, wine, tomato sugo, chicken stock, chorizo, and chicken. Bring to a boil then simmer on low, loosely covered with foil, for 15 minutes until the rice is tender and the liquid is absorbed. Rest covered off the heat for 5 minutes before serving.
  • Divide the fragrant rice among plates, top with a dollop of creamy sour cream, and sprinkle with fresh coriander. Serve promptly with lime wedges on the side for an extra zing, if desired.

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