GOOD MEXICAN RICE RECIPE RECIPES

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MEXICAN RICE RECIPE | BBC GOOD FOOD



Mexican rice recipe | BBC Good Food image

Enjoy this easy Mexican tomato rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock

Provided by Barney Desmazery

Categories     Side dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Serves 4-6

Number Of Ingredients 9

1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, minced
250g long grain rice
1 tsp chipotle paste, optional (more if you want it spicier)
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
750ml hot chicken or vegetable stock
small bunch of coriander, finely chopped

Steps:

  • Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
  • Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
  • Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.

Nutrition Facts : Calories 201 calories, FatContent 2 grams fat, SaturatedFatContent 0.5 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.34 milligram of sodium

MEXICAN FIESTA RICE RECIPE | BBC GOOD FOOD



Mexican fiesta rice recipe | BBC Good Food image

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

Provided by Tom Kerridge

Categories     Dinner, Main course, Side dish, Supper

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 164 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium

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