We loved fried rice, risotto and paella and while rice is one of my families favourite meals and side dishes I am always looking for new and interesting ways to serve it. I stumbled across a recipe for Mexican Rice and new I had to give it a go with some of my own variations. It is a one pan dish that is versatile, tasty and packs in the vegetables.
You can enjoy this as a vegetarian meal on its own or add in grilled chicken tenderloins for a complete balanced meal.
Mexican rice is perfect for busy nights. If you can make some time earlier in the day to cut up the vegetables then it is a simple 5 minute put together in the evening and dinners on the table in 20 minutes. The cooking time is hands free so you can go about your evening getting baths and homework done and come back to a cooked dinner and better still one pan to wash.
1 Onion, diced
2 Tsp Minced Garlic
1 Tbs Olive Oil
1 1/2 Cups Basmati Rice
1 400gm Can Tomato Soup
1 1/2 Cups Vegetable or Chicken Stock
1/2 400gm Can Corn Kernels
1/2 Cup Carrot, diced
1/2 Cup Frozen Peas
1/4 Tsp Cumin
1/4 Tsp Chili Powder (optional) I recommend serving the kids their serve and then adding the chili powder if you wish.
Salt and pepper to taste
2 Fresh tomatoes, diced
Fresh parsley to serve
LET’S PUT IT ALL TOGETHER
1. In a fry pan or wok that has a lid, heat the olive oil. Add the onion and garlic and cook until soft and translucent. About 2 minutes. Add the rice and cook for a further 2 minutes.
2. Add in the tomato soup and stock, stir through and bring to a simmer for 2 minutes. Add in the corn, carrots, peas, cumin and chili powder if using. Add salt and pepper to taste. Stir through to combine and bring to the boil. Reduce to a simmer, cover with the lid and leave to cook for 15 minutes or until the rice is cooked through.
3. Before serving stir in the fresh tomato and top with the fresh parsley.
Enjoy as is or serve with grilled chicken and tortilla wraps.
Great as leftovers the next day.
Store in the fridge in an airtight container for up to 3 days.