Spicy Mexican rice

Spicy Mexican rice

  • serves 2
  • Easy

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

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Ingredients

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

Check out our best rice recipes here

Easy Chicken and Rice Pilaf Recipe

Nutritional Information

  • Kcals 516
  • Fat 8.4g
  • Saturates 1.7g
  • Carbs 92.5g
  • Sugars 17.8g
  • Fibre 8.6g
  • Protein 13.4g
  • Salt 0.5g
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