eat:

Spicy Mexican rice

Indulge in the vibrant flavours of Mexico with this tantalising spicy Mexican rice
  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes
  • 240g long-grain rice
  • 500ml vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1 red chilli cut into think slices
  • 1 teaspoon ground cumin
  • 1 teaspoon red jalapeño powder (adjust to taste for desired level of spiciness)
  • 1 can diced tomatoes, drained
  • Salt and pepper to taste
  • 1 lime cut into slices
  • Fresh coriander, chopped, for garnish
  1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
  2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
  3. Add the diced red pepper to the pan and cook for an additional 2 minutes.
  4. Stir in the ground cumin and red jalapeño powder, allowing the spices to toast for about 1 minute.
  5. Add the rinsed rice to the skillet, stirring well to coat the grains with the aromatic mixture.
  6. Pour in the vegetable broth and diced tomatoes, stirring to combine. Season with salt and pepper to taste.
  7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
  8. Once cooked, fluff the rice with a fork and garnish with fresh chopped coriander, red chilli slices and lime slices before serving.
Per serving
  • Calories: 200 kcal
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Sodium: 600mg
  • Total Carbohydrates: 38g
  • Sugars: 4g
  • Protein: 4g

In this recipe:

Bursting with heat from red jalapeño powder and rich with savoury undertones, this dish is a perfect accompaniment to any Mexican-inspired meal or a standout star on its own. Simple to prepare yet bursting with flavour, it’s sure to become a favourite in your culinary repertoire.

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