
Spicy Mexican rice
- Janine Ratcliffe
Published: June 11, 2020 at 5:17 PM
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Serves 2
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.4 out of 5.5 ratingsRate
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This vegan rice dish can be eaten on its own or, if you want to add some protein, it’s good with beans, crumbled feta, cooked chicken or prawns stirred through
Vegan
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Try this Mexican spicy rice, then check out our tacos el pastor, classic nachos, tomato salsa, refried beans, Mexican chicken mole and more Mexican-style recipes.
We've also got plenty more vegetarian Mexican recipes, including veggie fajitas, vegan burritos and halloumi tacos.
Ingredients
Nutrition
-
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
Nutrition: per serving
-
kcal516
low
-
fat8.4g
-
saturates1.7g
-
carbs92.5g
-
sugars17.8g
-
fibre8.6g
-
protein13.4g
-
salt0.5g
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Method
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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.
Check out our best rice recipes here

Authors

Janine RatcliffeFood director
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A star rating of 4.4 out of 5.5 ratings
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