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.

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Nachos

Serves:  4;  Cals per portion:  324;  Prep time:  10 mins;  Cook time:  7 mins

Ingredients: 

  • 4oz (100g) tortilla chips
  • 1 onion, peeled and finely chopped
  • 4oz (100g) cheddar cheese, grated
  • ¼ pt (150ml) soured cream
  • 2 green chillis, sliced

Step One – Place a layer of tortilla chips in an ovenproof dish.  Top with onion, cheese, soured cream and chillis.  Repeat layering process twice more.

Step Two – Heat the grill to medium and cook dish under grill for 5-7 mins.  Serve.

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