Mexican rice

Mexican rice
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

A versatile side dish, tomato-flavoured Mexican rice with added vegetables is perfect with all kinds of main courses, or serve it with a fried egg for a tasty lunch.

By Karla Zazueta

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Ingredients

How-to videos

Method

  1. Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside.

  2. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes.

  3. Add the rice and fry for 1 minute.

  4. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice.

  5. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed.

  6. Turn the heat off and let it rest for 10 minutes before serving.

  7. To serve, carefully turn the rice onto a serving plate and fluff with a fork.