Spicy Mexican Rice

This spicy Mexican rice makes a brilliant side dish to go with all kinds of Mexican and Tex Mex inspired meals. It's also very similar to Nandos spicy rice. Serve it with chilli con carne, grilled meats or in a burrito. It's deliciously spicy and so much tastier than plain rice.

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 20

Servings

Calories 281kcal

Author Corina Blum

Equipment

large saucepan

Ingredients

1 tablespoon oil sunflower, vegetable or light olive oil
1 onion finely diced
2 garlic cloves crushed
1 teaspoon chipotle paste
½ teaspoon turmeric
1 teaspoon hot smoked paprika
1 teaspoon ground coriander
250 g rice I used white basmati
500 ml stock Use vegetable or chicken stock

Instructions

Heat the oil in a saucepan or stockpot. Add the onion and fry gently for about 3 minutes until softened. Add the garlic. Cook for another minute.
Stir in the spices and the chipotle paste. Add a tablespoon of water if the pan seems dry.
Stir in the rice followed by the stock. Bring to the boil and then put the lid on and simmer for 10 minutes. Depending on the kind of rice you are using you may need to simmer for a little longer or even add another splash of water if the rice is not cooked after 10 minutes.

Notes

Nutritional information is approximate and a guideline only

Nutrition

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