This Mexican rice is delicious and colourful, yet the taste is fairly subtle so it’s a great accompaniment to many foods without overpowering. Increase or decrease the heat to taste!
The default recipe makes one decent portion.
- 65g (1/3 cup) uncooked basmati rice
- 1 tsp olive oil
- 1/4 red onion, finely diced (around 50g / 1.7oz)
- 1/4 red pepper, finely diced (around 50g / 1.7oz)
- 1 clove garlic, finely chopped
- 60g / 2oz (1/4 cup), passata
- 120ml (1/2 cup) vegetable stock
- 50g / 1.7oz (1/4 cup) cooked sweetcorn (tinned or fresh)
- 1/2 tsp ground cumin
- pinch chilli flakes
- 1 large tomato (around 150g / 5oz), deseeded and diced
- few sprigs coriander, roughly chopped (optional)
1. Rinse and drain the rice a couple of times. Heat the olive oil in a medium pan over medium-high heat. When hot add the onion and red pepper and cook for around 3 minutes until the onion is translucent.
2. Add the garlic and cook for a further minute. Then add the rice to the pan and fry for a few seconds before adding the passata, stock, sweetcorn, cumin and chilli flakes. Bring to a boil and then reduce the heat to low and cover. Cook for around 15 minutes until the rice is cooked through.
3. Stir in the tomatoes and season to taste. Finish with some freshly chopped coriander.
While the recipe calls for a pinch of chilli flakes, you can make the rice hotter by increasing the amount, or substituting the chilli flakes with finely chopped fresh chilli.
Get the look – I garnished the rice with some fresh chilli and some beetroot, sorrel and coriander cress for some added colour
You can use any long-grained rice for this recipe. You could also use brown rice but it will require a longer cooking time and you may need to add a little extra liquid.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Hob
- Cuisine: Mexican
- Serving Size: 1
- Calories: 400
- Fat: 7g
- Carbohydrates: 66g
- Protein: 10g
Keywords: mexican, rice, side, basmati, chilli, tomato, vegetarian, vegan