Mexican Rice

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Prep: 5 min

Cook: 25 min

This rice dish is a popular accompaniment to almost any main dish in Mexican cuisine. But quite honestly it tastes so good, my family doesn’t need to wait for it to accompany anything, they can eat it just as it is. When you can eat a plate of rice by itself, you know it must be good! And as an added bonus, it’s really easy to make, it takes hardly any time to prepare and you’ll probably have everything in your store cupboard to make it.

Ingredients

2 tbsp

olive oil

1 clove

garlic, finely chopped

1 small

onion, finely chopped

1 cup

long grain rice, (190g), washed and drained 3-4 times

1 tsp

paprika

1 tsp

chilli flakes, (optional), or to taste

1/2 tsp

ground cumin

1/2 tsp

dried oregano

1/4 tsp

ground turmeric

1 tsp

salt, or to taste

1 tbsp

tomato paste, (tomato puree)

tomato, pureed

2 cups

chicken stock, (475ml)

jalapeno pepper, slit

1 tbsp

coriander, (optional), finely chopped

Method

1. Heat oil in a sauté pan/skillet (with a lid) over a medium low heat. Add the onion and garlic and sauté for 30 seconds.
2. Increase the heat to medium, add the rice and sauté for 4-5 minutes or until the rice just starts to change colour, stir regularly to ensure the rice, onions or garlic don’t burn.
3. Add the paprika, chilli flakes (if using), cumin, oregano, turmeric and salt and sauté for 30 seconds or until fragrant.
4. Add the tomato paste and pureed tomato and cook for 1 minute or until the liquid from the tomato has almost evaporated, stir continuously to prevent the rice from sticking.
5. Pour in the chicken stock and bring to the boil.
6. Once the liquid has come to the boil, reduce heat to the lowest setting, put the lid on and cook for 10-12 minutes or until all the water has been absorbed.
7. Turn off the heat, gently stir the rice then put the lid back on and let it rest for 10 minutes.
8. Carefully fluff the rice with a fork then serve as an accompaniment to your favorite Mexican dishes.