Burritos stuffed with tomato rice served, sliced, on a platter

Mexican spiced tomato rice

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(2 ratings)

Prep: 5 mins Cook: 40 mins

Easy

Serves 4

Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal288
  • fat4g
  • saturates1g
  • carbs53g
  • sugars7g
  • fibre4g
  • protein7g
  • salt0.1g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 red onion, finely chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 small pack coriander, stalks and leaves chopped separately
  • 1 tsp chipotle paste
  • 400g can chopped tomatoes
  • 250g wholegrain rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.

  2. Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.

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