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Mexican Rice

Mexican Rice

 

A delicious side dish, ideal for serving alongside our birria tacos or stuffing bell peppers!

Ingredients:

2 garlic cloves / 4 tsp minced garlic

1 large onion, diced

1 tin chopped tomatoes (400g)

300g white or brown rice

750ml vegetable broth

1 guajillo chilli

1 ancho chilli

1 tsp tomato puree

1 tsp rubbed oregano

1 tbsp smoked paprika


Method:

Soak the dried chillies in boiling water for around 20 minutes until soft, transfer to a blender with tomato puree, paprika and a splash of water and blend until smooth, this will be your chilli paste, you can add chilli powder or flakes to this if you like a bit more heat.

Heat oil in a pan and sauté the onion until soft, add the garlic, oregano & chilli paste, cook for a few minutes until fragrant.

Add the chopped tomatoes and heat, add the rice & stock, give it a quick mix to ensure the rice is combined and bring to the boil.

Once boiling, cover the pan, reduce the heat and simmer for 20 minutes ( stirring occasionally if needed) the stock should be absorbed and the rice should be fluffy.

Let the rice cool slightly and serve with plenty of fresh coriander.



Posted by Tongmaster


The following awards were won by our customers using our spices and seasonings.

award

Award winning wild lamb & rosemary burger seasoning


award

Award winning angus burger seasoning


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