This fragrant vegie-packed rice is full of flavour for the perfect side dish for all of your favourite Mexican meals. Whether it’s stuffed inside your favourite chicken burrito, served alongside a spicy chilli con carne or piled high alongside any of your favourite Mexican dishes.
When it comes to quick weeknight dinners, you can’t go past homemade Mexican. Simply gather together all your freshly chopped fillings and some lovely soft tortillas or crunchy shells for tacos or pre-prepare a hearty stew or pulled pork. From tender shredded chicken or spiced beef mince and many vegetarian options too, there’s a Mexican dish to suit all of your needs. Whatever you most fancy, Mexican is a guaranteed crowd-pleaser and this tasty Mexican rice is the perfect pairing of flavours and texture to go with your feast.
2.Place onion, tomato and garlic on an oiled oven tray, drizzle with half the oil. Roast, uncovered, for 25 minutes or until vegetables soften. When cool enough to handle, peel tomato and garlic.
3.Blend or process onion, tomato, garlic and chilli powder until smooth (you need 2 cups of puree).
4.Heat remaining oil in a medium saucepan over medium heat, cook rice, stirring, for 3 minutes. Add tomato mixture, cook, stirring, for 8 minutes or until almost all of the liquid is evaporated.
5.Add stock, carrot, peas and corn to pan, bring to the boil. Reduce heat, simmer, covered, over low heat, for 10 minutes or until rice is tender and liquid is absorbed. Remove from heat, stand, covered, for 10 minutes. Fluff rice with a fork, season to taste. Serve sprinkled with coriander.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
