Mexican Rice

Jenny Smith
Jenny Smith

Prep: 40min

Cook: 40min

Total: 1h20min

Yield: 4 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

  • 400g of ripe tasty tomatoes
  • 2 tbsp of olive oil
  • 1 onion
  • 2 cups of rinsed white rice
  • 2 cups of chicken broth
  • 1 red chilli (or 1 tsp of pre-prepared chilli)
  • 2 cloves of garlic (or 2 tsp of garlic)
 

Method

  1. Blend tomatoes and onions
  2. Heat oil (not too much or it will splatter), in a heavy bottom pot, wok or dutch oven which can be transferred into the oven. Add rinsed rice and stir continuously until it turns out to translucent (approx 3 minutes)
  3. Add chilli and garlic and fry for one minute
  4. Add chicken broth and salt to taste
  5. Add onions and tomatoes and bring to the boil
  6. Cover and transfer into the oven and cook for 25 mins at 180c
  7. Serve with a handful of fresh coriander leaves and lime wedges

Get Jenny's recipes to your inbox

Save to Yummly

Share this recipe

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email
Share on print
Print

Browse Foodboxes

Keywords: Mexican Rice, Rice