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Mexican rice
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 300g (1 1/2 cups) wild rice blend
  • 9.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 garlic clove, crushed
  • 625ml (2 1/2 cups) chicken style liquid stock
  • 130g (1/2 cup) canned diced tomatoes
  • Freshly ground black pepper
  • 80g (1/2 cup) frozen green peas, thawed
  • 4 green shallots, trimmed, sliced
Instructions:
  • Rinse rice in a sieve under cold running water until water runs clear, then drain.
  • In a saucepan over medium heat, heat oil. Add onion, carrot, and garlic. Cook and stir for 5 minutes until onion is soft.
  • Combine rice, stock, tomatoes, and pepper in a pot. Bring to a boil over high heat, then reduce heat to low, cover tightly, and let simmer undisturbed for 15 minutes.
  • Place the peas in the pan, cover, and cook for an additional 5 minutes. Allow to rest for 10 minutes before uncovering.
  • Combine green shallots into the rice mixture, gently fluffing with a fork. Transfer to a serving bowl and serve piping hot.

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