Mexican fiesta rice served in a bowl

Mexican fiesta rice

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(3 ratings)

Prep: 15 mins Cook: 25 mins 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

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal164
  • fat3g
  • saturates1g
  • carbs29g
  • sugars3g
  • fibre2g
  • protein4g
  • salt0.2g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 peppers (choose your favourite colours), finely chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 250g basmati rice
  • 450ml hot vegetable stock (make sure it’s vegan-friendly)
  • finely chopped coriander and sliced spring onions, to serve

Method

  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.

  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.

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Comments, questions and tips

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petrie76
25th Sep, 2018
5.05
Super tasty and easy to make
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