Mexican Rice

  • Mexican
  • Sides
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  • 2 tbsp vegetable oil
  • 1 cup white rice
  • 250g passata
  • 500ml warm water
  • 1 tsp mild chilli powder
  • 1 mexican/tomato stock portionuently (available Tesco)
  • 2 cloves garlic
  • ½ cup sweetcorn (optional)

  1. Heat 2 tbsp vegetable oil in a large saute pan or wok, over medium-high heat. Add 1 cup white rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden colour.

  2. Reduce heat to low. Gently pour in 500ml warm water, then 250g passata and stir.

  3. Stir in:

    • 1 tsp mild chilli powder
    • 1 mexican/tomato stock portion
    • 2 cloves garlic, minced.

  4. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 10m, or until all water has been absorbed.

  5. Add ½ cup sweetcorn (optional) and more water if the rice is looking dry. Simmer for 10m more.

  6. Turn off heat, fluff rice then let sit, covered, for 5-10m before serving.

Modified from Yellow Bliss Road