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Mexican Rice

Cooking Time: 20 minutes
Quantity: Serves 4


1 large onion
1 tbsp vegetable oil
2 medium/large tomatoes
1 large red chilli pepper (optional)
300g (12 oz) basmati rice
600ml (1 pint + 4 fl oz) boiling water/vegetable stock


1) Finely chop the onion. Put tomatoes in a bowl of boiling water for about 1 minute until their skins are split. Remove the skins, cut tomatoes into quarters and discard the seeds. Chop the remaining tomato.
2) Heat the oil in a medium saucepan (one that has a lid) and add the onions. Cook for a few minutes until softened, then add the tomatoes, chilli pepper and rice. Stir, then pour on the stock or boiling water (you could add a little salt if using water).
3) Bring to the boil, then reduce the heat and simmer for exactly 15 minutes with the lid on. Don't lift the lid before the rice has cooked or the steam will escape! When the rice is cooked, fluff it gently with a fork before serving

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    Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.