Mexican rice

Mexican rice

Tags

Mexican
Sides

Cook

Ingredients

  • 1 ½ cups rice
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 chilli, finely chopped
  • 1 tsp ground cumin
  • ¼ tsp cayenne
  • ¼ tsp salt
  • 3 cups vegetable stock
  • 2 tbsp tomato puree
  • Chopped coriander

Steps

  1. Clean and rinse the rice.
  2. Place a saucepan over medium-low heat and add the olive oil. Once hot add the onion, garlic and chilli and cook until onion is translucent.
  3. Add the cumin, cayenne, salt and rice. Stir to combine then toast the rice for a minute.
  4. Add the stock and tomato purée. Stir to combine and bring to a simmer. Lower the heat and cover, cook for 15 minutes.
  5. Remove the lid, do not stir. Place a tea towel over the pan to form a seal and cover with the lid.
  6. Leave the rice to steam for another 20 minutes. Fluff with a fork and stir through the coriander.