Mexican rice

Name: Mexican rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp sunflower oil; 1 onion finely chopped; 2 garlic cloves minced; 250g long grain rice; 1 tsp chipotle paste optional (more if you want it spicier); 1 tbsp tomato purée; 1 x 400g tin chopped tomatoes; 750ml hot chicken or vegetable stock; small bunch of coriander finely chopped

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 5

Author : Barney Desmazery

barney desmazery coriander mexican

Ingredients

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1 tbsp sunflower oil1 onion finely chopped2 garlic cloves minced250 grams long grain rice1 tsp chipotle paste optional (more if you want it spicier)1 tbsp tomato purée1 x 400 grams tin chopped tomatoes750 milliliters hot chicken or vegetable stocksmall bunch of coriander finely chopped

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Instructions

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Step 1

Heat the oil in a saucepan and 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 purée and cook for a minute.

Step 2

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.

Step 3

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.