This competition is now closed

Spicy Mexican rice

Name: Spicy Mexican rice
Total time: 30 min
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

30 minutes
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

By Janine Ratcliffe

June 11, 2020 at 5:17 pm

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.