Baked Mexican Rice - Vegetarian |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A tomato based Mexican rice. Can be made the day before and re-heated (easy for entertaining). This resembles our favourite Mexican restaurant's rice dish that I love. If you double, add extra cooking time. Ingredients:
1 tablespoon oil |
1 small onion, diced fine |
1 teaspoon garlic |
1 1/2 teaspoons ground cumin |
1/2 teaspoon chili powder |
1 cup white rice, don't use instant (short grain) |
1 3/4 cups chicken or 1 3/4 cups vegetable stock |
2 tablespoons tomato paste |
Directions:
1. Place the oil in a saucepan (medium) and cook the onion until translucent.
2. Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
3. Add the rice, stock and paste, stir to combine.
4. When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
5. Cover and bake at 180oC for 35-40 minutes (or until cooked).
6. Remove from the oven and let sit for 5 minutes before serving.
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