Mexican spicy rice

    40 min

    Easy to make Mexican rice! Flavoured with chilli, cumin, garlic, lime and coriander, this is a flavourful side dish.


    Merseyside, England, UK
    3 people made this

    Serves: 6 

    • 1 tin chopped tomatoes
    • 1 medium onion, chopped
    • cooking oil
    • 250g long grain white rice
    • 2 red chillies, chopped
    • 4 cloves garlic, chopped
    • 1 large mug chicken stock (2 cubes)
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 handful chopped fresh coriander
    • 1 lime, juiced

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Blend the tin of chopped tomatoes with the onion in a food processor until smooth.
    2. In a casserole over medium heat, lightly toast the rice for 5 minutes in oil. Once rice is toasted add chilli and garlic and toast for 2 more minutes.
    3. Pour your tomato mix into a pan and heat until simmering. Add chicken stock, cumin and salt. Stir through and cover. Leave to simmer on a low heat for 15 minutes.
    4. When rice is done simmering, remove from heat, stir and place aside for 10 minutes with the lid on.
    5. Before serving add the coriander and juice from one lime and serve!

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