Serves 4-6
Mexican rice or ‘Spanish rice’ is a Mexican side dish and can be used to accompany any of your favourite Mexican meals. Serve this with the delicious Mexican chilli beef, or add to your favourite taco, fajita, or eat topped with a fillet of delicious grilled chipotle spiced coated fish.
Mmmm... thinking about Mexican food truly makes my mouth water – the flavours are punchy, spicy, slightly smoky and fresh. Add more jalapenos to the rice for even more punch.
Ingredients
- 1 ½ cup white long grain rice
- 4 Tbsp cooking oil
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 can tomatoes
- 1 ½ cups chicken stock, hot
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground chilli
- 1 tsp salt
- 3 Tbsp pickled jalapenos, chopped
- Zest and juice of 1 lime
- Bunch coriander, roughly chopped
- Lime wedges - to serve
Method
- Rinse rice in cold running water until water runs clear. Allow rice to drain.
- In a large pan with a lid, heat oil and saute onions on a medium heat for approximately 2 minutes.
- Add rice to pan and fry with onions for a further five minutes, or until rice is golden, constantly stirring.
- Add garlic and saute for a further 30 seconds.
- In a food processor, blitz the tomatoes until smooth.
- Mix tomatoes, chicken stock, cumin paprika, ground chilli and salt into the rice.
- Cover and allow to simmer on a low heat for approximately 30 minutes until rice is tender, stirring occasionally.
- Remove rice from heat and mix in jalapenos and zest and juice of lime.
- Cover and allow to sit for 10 minutes.
- Just before serving, mix through coriander and fluff up rice with a fork.
- Serve with lime wedges.
Don't miss Nikki and Jordan's recipes in every issue of Motorhomes Caravans & Destinations. Subscribe here.
