Mexican Rice
ingredients
- 1 small onion sliced
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 300g long grain rice
- 200g frozen peas
- 1 can of chopped tomatoes
- 1 veg stock cube
- salt and pepper to taste
- 1 tsp smoked paprika
nutrition facts
Per average serving:
energy
1008 kJ / 238 kcal
12 %
fat
3 g
4 %
saturates
0.4 g
2 %
Sugars
3.5 g
4 %
salt
0.74 g
12 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Fry the onions and garlic in 1 tbsp oil for a few minutes then stir in the rice, paprika, chopped tomatoes and pinch of salt and pepper.
- Cover with boiling water 1 inch above the level of rice, bring to the boil, add the stock cube and then simmer gently until cooked at which point there should be no liquid left.
- Remove from the heat and leave to sit and steam with the lid slightly ajar for steam to escape for 10 mins then allow to cool (transfer to a larger container to cool quicker).
- Serve with fresh coriander! (optional)
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.