Mexican Rice

Serves: 4;   Cals per portion: 415;   Prep time: 15 mins;   Cook time: 30 mins

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 10oz (300g) long-grain rice
  • 1 red chilli, chopped
  • 1 green pepper, deseeded and chopped
  • 1 ½ pt (900ml) chicken stock
  • 8oz (225g) canned sweetcorn kernels, drained
  • 4 tomatoes, chopped
  • salt and ground black pepper

Step One – Heat the olive oil in a large frying pan and sauté the onion and garlic for 3 mins. Add the rice and continue to cook for 3 mins.
Step Two – Stir in chilli, green pepper, stock, sweetcorn and tomatoes. Season well. Bring to the boil, then reduce the heat and simmer for 20 mins, or until liquid is absorbed. Serve.

Other Mexican Food recipes can be found in

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