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Mexican Style Rice

Western.Chefs's picture
Ingredients
  Long grain rice 8 Ounce (225 Grams)
  Oil 1 Tablespoon
  Onion 1 , peeled and chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Canned tomatoes 14 Ounce (1 Can Or 397 Grams)
  Canned sweet corn 12 Ounce, drained (1 Can Or 340 Gram)
  Red pepper 1 , deseeded and roughly chopped
  Green pepper 1 , deseeded and roughly chopped
  Freshly ground black pepper To Taste
  Salt To Taste
  Freshly chopped coriander 1 Tablespoon
  Unsalted cashew nuts 2 Tablespoon, toasted
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Rice

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