Mexican rice
A versatile side dish, tomato-flavoured Mexican rice with added vegetables is perfect with all kinds of main courses, or serve it with a fried egg for a tasty lunch.
Ingredients
- 200g/7oz basmati rice
- 2 tbsp sunflower oil
- ½ small white onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp tomato purée
- 1 tbsp sea salt flakes
- 480ml/16fl oz hot water
- 1 carrot, finely diced
- 50g/1¾oz frozen peas
- 70g/2½oz frozen sweetcorn
Method
Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside.
Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes.
Add the rice and fry for 1 minute.
Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice.
Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed.
Turn the heat off and let it rest for 10 minutes before serving.
To serve, carefully turn the rice onto a serving plate and fluff with a fork.
