Mexican rice
Chef:
Sunsweet
Prep:
10 mins
This savoury rice with colourful vegetables is an excellent snack alternative. It keeps well in the refrigerator if you make larger batches.
420g long grain white rice, rinsed well
470ml vegetable stock
2-3 tomatoes, well chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
2x 200g tinned sweetcorn, drained
1 medium hot red chili deveined, deseeded and finely chopped
2 spring onions, well chopped
Salt and pepper to taste
Fresh coriander, optional for garnish
In a large pot, add the rice and the stock and bring to the boil.
Reduce the heat and cook according to the instructions, adding in the chopped tomatoes and the peppers.
Once drained, mix through the corn, chili and the spring onions then cover.
Season to taste before serving with the fresh coriander garnish.
Preparation Time
10 minutes
Main ingredients
Vegetables, Rice
Recipe Type
Easy Recipes, Healthy, Side Dish
Cuisine
Mexican
Level of Difficulty
Easy
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