Mexican fiesta rice
By Tom Kerridge
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
-
Prep:15 mins
Cook:25 mins
Plus resting - Serves 8
- Easy
Nutrition per serving
-
kcal 164
-
fat 3g
-
saturates 1g
-
carbs 29g
-
sugars 3g
-
fibre 2g
-
protein 4g
-
salt 0.2g
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 peppers(choose your favourite colours), finely chopped
- 4 garlic cloves, very finely chopped or crushed
- 1 tsp cumin seedsor ½ tsp ground cumin
- 1 tbsp tomato purée
- small pinch of sweet smoked paprika
- 250g basmati rice
- 450ml hot vegetable stock(make sure it’s vegan-friendly)
- finely chopped coriander and sliced spring onions, to serve
Tip
BBC Children in NeedThis recipe is part of a BBC Children in Need dinner party menu. Find out how to host your own charity dinner party and visit our BBC Children in Need feature page.
Method
Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
