Mexican Style Rice
|Long grain rice||8 Ounce (225 Grams)|
|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|
|Freshly chopped coriander||1 Tablespoon|
|Unsalted cashew nuts||2 Tablespoon, toasted|
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.
Mix well and add the chopped coriander and cashew nuts.
Serve either hot or cold.