Mexican recipe for 4-6 people, takes only 30 mins; recipe has sunflower oil, onion, garlic clove, rice, chipotle paste, tomato puree, chopped tomatoes, vegetable stock and coriander.
Mexican tomato rice
Course: Mexican
Servings
4 - 6
servings
Prep time
10 mins
Ingredients
- Chopped Tomatoes: 1 x 400g tin chopped tomatoes
- Coriander: small bunch of coriander, finely chopped
- Garlic Clove: 2 garlic cloves, minced
- Onion: 1 onion, finely chopped
- Vegetable Stock: 750ml hot chicken or vegetable stock
- Tomato Puree: 1 tbsp tomato puree
- Sunflower Oil: 1 tbsp sunflower oil
- Chipotle Paste: 1 tsp chipotle paste, optional (more if you want it spicier)
- Rice: 250g long grain rice
Directions
- Heat the oil in asaucepanand sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato puree 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 hot stock, 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.
