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Mexican rice
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious one-pot Mexican rice side dish.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, diced
  • 1.25 gm ground cumin
  • 200.00 gm white rice
  • 510.00 gm chicken style liquid stock
  • 125.00 ml tomato passata
  • 125.00 ml frozen peas
  • Roughly chopped fresh coriander leaves, to serve
Instructions:
  • In a heavy-based saucepan over medium heat, heat oil until shimmering. Add onion and carrot, cooking for 5 minutes until softened. Introduce garlic and cumin, stirring for 1 minute until fragrant.
  • Stir in the rice for 2 minutes until aromatic. Pour in the stock and tomato passata, bring to a boil, then cover and simmer over low heat for 12 minutes until the rice is tender. Remove from heat and gently fold in the peas. Let it rest, covered, for 5 minutes before serving.
  • Season generously with salt and pepper, mixing well. Garnish with fresh coriander leaves before serving.

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