This recipe came about when i needed a side dish for our taco's. Mexican rice is cooked in the juice from tinned tomatoes and stock. Its super delicious and you can add all your favorite Mexican goodies to make it super special.
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 cups basmati rice
1 can Diced Tomatoes
1 1/2 cups Chicken Stock
1/2 cup frozen peas
1/2 Tin Kidney Beans
Handful Chives to serve
Method:
Heat olive oil in a large deep frying pan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
Stir in Diced tomatoes and chicken stock, and bring to a simmer, about 2 minutes. Stir in peas and kidney beans and season with salt and pepper. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Serve immediately, garnished with chives, if desired.
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 cups basmati rice
1 can Diced Tomatoes
1 1/2 cups Chicken Stock
1/2 cup frozen peas
1/2 Tin Kidney Beans
Handful Chives to serve
Method:
Heat olive oil in a large deep frying pan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
Stir in Diced tomatoes and chicken stock, and bring to a simmer, about 2 minutes. Stir in peas and kidney beans and season with salt and pepper. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Serve immediately, garnished with chives, if desired.
RSS Feed
