Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spicy Mexican rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 1 tbsp groundnut oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 green chilli, sliced
- 1 green pepper, diced
- 200g basmati rice
- 1 tbsp chipotle paste
- 400g tin chopped tomatoes
- 250ml vegetable stock
- coriander, a handful of leaves, chopped
- lime wedges, to serve
Method
- STEP 1
Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.
- STEP 2
Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.
- STEP 3
Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.
