Smoky Mexican-style rice
- RECIPE MAKES: 4 serves
- PREP TIME: 10 mins
- COOK TIME: 20 mins
This easy rice recipe turns a basic white rice recipe into a flavourful, tasty Mexican side.
Wash and drain rice.
Heat oil in a large saucepan over medium-high heat. Add onion, garlic, capsicum, and pepper (if using). Sauté 2min, until onion is translucent.
Add rice, sauté, 2min, until “toasted” or golden brown.
Add cumin, paprika, paste and stock, stir until combined. Bring to boil, cover, reduce to heat to low, simmer, 10min, until rice is cooked. Remove from heat, and fluff with a fork.
Serve with coriander if desired.
PROTEIN FREE
TOP TIPS
*If you want some kick but not too much heat, omit the jalapeno, and use ½ tsp chili powder instead.
Left over Mexican rice stays fresh in an airtight container in the refrigerator for 2-3 days.
Try serving with a big green salad for a complete meal.
- 1 1/3 cups (280g) Mevalia Low protein rice
- 2 Tbsp olive oil
- 1 small red onion, peeled, finely diced
- 2 garlic cloves, peeled, minced
- 1 small red capsicum, deveined, finely diced
- 1 small jalapeno pepper (optional)* deseeded, finely diced
- 1 tsp ground cumin
- 2 tsp smoked paprika
- ¼ cup (70g) tomato paste
- 1 ½ cup gluten free vegetable stock
- Fresh, chopped coriander, to serve (optional)
