Spicy Mexican rice
40 min
Spicy rice with chilli, cooked in chicken stock. Perfect side to a Mexican feast. Serves two, but it's easily doubled.
9 people made this
Ingredients
Serves: 2
- olive oil
- 1 onion, finely chopped
- 200ml white basmati rice (measured in a measuring jug)
- 1 good pinch dried chilli flakes
- 1/2 teaspoon chilli powder
- salt and pepper to taste
- 1 tablespoon tomato puree
- 1 teaspoon garlic paste
- 1 good pinch dried oregano
- 550ml hot chicken stock
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Heat a little oil in the bottom of a saucepan. Add the onion and cook until translucent, 5 to 7 minutes.
- Add the rice and stir well to coat each grain in the oil. Add the chilli flakes, chilli powder, seasoning, tomato puree, garlic and oregano. Mix well.
Now pour in the stock. Stir and bring to the boil. Cover and turn down to a medium temperature.
Simmer until the rice is cooked and the stock has evaporated, about 20 minutes. Stir from time to time but be careful that the liquid does not all evaporate before the rice is cooked. Keep some extra stock or water to hand to add if necessary.
Tip
See my recipe for Shredded chicken enchiladas and Salsa to go with the rice.
See it on my blog
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