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Mexican fiesta rice served in a bowl

Mexican fiesta rice

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Rating: 4 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus resting
  • Easy
  • Serves 8

Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal164
low infat3g
saturates1g
carbs29g
sugars3g
fibre2g
protein4g
salt0.2g
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Ingredients

  • 2 tbsp olive oil
  • 1 onion , finely chopped
  • 2 peppers (choose your favourite colours), finely chopped
  • 4 garlic cloves , very finely chopped or crushed
  • 1 tsp cumin seeds or ½ tsp ground cumin
  • 1 tbsp tomato purée
  • small pinch of sweet smoked paprika
  • 250g basmati rice
  • 450ml hot vegetable stock (make sure it’s vegan-friendly)
  • finely chopped coriander and sliced spring onions, to serve

Method

  • STEP 1

    Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.

  • STEP 2

    Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

RECIPE TIPS

Goes well with

Recipe from Good Food magazine, October 2018

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Overall rating

Rating: 4 out of 5.35 ratings
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