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Mexican Rice

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Adjust Servings:
1 cup long grain rice
1 tbsp vegetable oil
1 small red onion finely diced
1/2 tsp garlic powder
1 1/2 cups vegetable stock
1 tbsp tomato puree
1/2 cup water
1/2 tsp cumin powder
1/4 tsp saffron
1/4 cup hot water
to season salt and pepper
handful fresh corriander rough chopped
1/2 cup peas
1/2 cup carrot diced

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Mexican Rice

  • Vegetarian

Perfect accompaniment for enchiladas and tacos!

  • 40
  • Serves 4
  • Medium




Rinse the rice a couple of times and drain throughly (pat dry it necessary)

In the meantime soak the saffron in a little warm water to draw out the colour and flavour

Fine dicd the onion, small dice the carrots and rough chop the coriander, mix the tomato puree with a little water until you have a sauce like consistency

Heat the oil in a fry pan over a medium heat and add the rice fry the rice until lightly browned all over

Add the onions, garlic powder and fry for a minute or two

Add the vegetable stock and bring up to a boil, add the tomato sauce, cumin, salt and pepper

Cover and reduce heat to a simmer for 15 minutes

Add the peas, carrots and saffron cook for a further 5 minutes ensure all the liquid has been absorbed then stir in the fresh coriander and serve.


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