Mexican Rice

Serves 2
1 Garlic clove , finely chopped (s)
1 Cup of frozen peas (s)
200ml/2 cups of Chicken stock
1 Jalapenos Pepper, finely chopped (s)
1tsp Cumin
1tsp Oregano
1tbsp Extra virgin oil (1Heb/2= 0.5Heb per person)
2 Spring onions, finely chopped (s)
2tbsp Tomato puree (s)
100g/cup of long grain rice
S & P


In a pan, add the oil & rice, mix well & sauté for 3-5 mins until the rice is completely coated.
Add the onions, jalapenos pepper, garlic, tomato puree , cumin , oregano & stock, sauté for a couple of minutes, season with salt & pepper, bring to the boil, reduce the heat, cover and cook for 15 mins or until the water has been absorbed, fluff up the rice with a fork & plate up.

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