Mexican Rice

10 ingredients
7 steps

Ingredients

  • 2-1/2 cup long-grain rice
  • 2 tomatoes, peeled, seeded and chopped
  • 1 md. onion, chopped
  • 1 clove garlic, chopped
  • 3 tbsp. vegetable oil
  • 3 cups chicken stock
  • 2 carrots, peeled and thinly sliced
  • 1 cup peas
  • 1 green capsicum, cut into strips
  • 1 sm. green chili, finely chopped (optional)

Directions

  1. 1
    Thoroughly wash the rice under running water and let it soak for approximately 15 minutes.
  2. 2
    Drain thoroughly in a sieve.
  3. 3
    Put the tomatoes, onion and garlic in a blender or food processor and reduce to a puree.
  4. 4
    Heat the oil in a heavy flameproof casserole and fry rice, stirring constantly, until golden.
  5. 5
    Add the tomato mixture and cook, stirring, until all the moisture has evaporated.
  6. 6
    Stir in the chicken stock, carrots, peas, capsicum and chili.
  7. 7
    Bring the mixture to the boil; cover and simmer over a low heat until the rice is tender and all the liquid is absorbed.

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