Mexican Style Rice Recipe
Ingredients
| Rice grain | 8 Ounce | |
| Salt | 1/2 Teaspoon | |
| Oil | 1 Tablespoon | |
| 1 onion, peeled and chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| 14 oz/397 g can tomatoes | ||
| 12 oz/340 g can sweetcorn, drained | ||
| 1 red pepper, deseeded and roughly chopped | ||
| 1 green pepper, deseeded and roughly chopped | ||
| Ground black pepper | 1 To taste | |
| Coriander | 1 Tablespoon, chopped | |
| 2 tbsp unsalted cashew nuts, toasted | ||
| Salt | To Taste | |
Directions
Cook rice in a pan of boiling salted water for 12-15 mins, or until tender.
Meanwhile, heat the oil and cook the onion and garlic until soft.
Add the tomatoes, sweetcorn and peppers and simmer gently for 5-10 mins.
Drain rice and add to the tomato mixture.
Season.
Mix well and add the chopped coriander and cashew nuts.
Serve either hot or cold.
Meanwhile, heat the oil and cook the onion and garlic until soft.
Add the tomatoes, sweetcorn and peppers and simmer gently for 5-10 mins.
Drain rice and add to the tomato mixture.
Season.
Mix well and add the chopped coriander and cashew nuts.
Serve either hot or cold.
Chef
