Name: Spicy Mexican rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 2
Cuisine: Mexican
Ingredients: 1 tbsp groundnut oil; 1 large onion finely chopped; 2 cloves garlic crushed; 1 green chilli sliced; 1 green pepper diced; 200g basmati rice; 1 tbsp chipotle paste; 400g tin chopped tomatoes; 250ml vegetable stock; coriander a handful of leaves, chopped; lime wedges to serve

1 tbsp groundnut oil
1 large onion
finely chopped
2 cloves garlic
crushed
1 green chilli
sliced
1 green pepper
diced
200g basmati rice
1 tbsp chipotle paste
400g tin chopped tomatoes
250ml vegetable stock
coriander
a handful of leaves, chopped
lime wedges
to serve

Method

step 1
Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.
step 2
Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.
step 3
Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.