Best ever Mexican Rice
This delicious mexican rice is full of flavour and It's the perfect side for all your mexican dishes.
Servings: 6
Ingredients
- 1 tbs olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 ½ cups basmati rice
- small bunch fresh coriander Leaves picked and set aside, stems finely chopped
- 1 red capsicum diced
- 400 g can crushed tomatoes
- 4 cups vegetable stock
- 400 g can corn kernels drained and rinsed
- lemon wedges to serve
Instructions
- Heat olive oil in a large skillet or pan over medium heat. Add onion and garlic and cook, stirring frequently until onions start to soften about 3-4 minutes.
- Add cumin and coriander and stir until fragrant.
- Add the rice and stir through for two minutes allowing the rice to crisp up and ensuring all the grains are coated in the oil.
- Add crushed tomatoes, stock and corn, season with salt and pepper.
- Bring to a boil, cover, reduce heat and simmer until rice is cooked through, about 15 minutes. Add water if it becomes too dry.
- Remove from heat top with coriander and lemon wedges. Serve alongside your favourite Mexican dish.
Notes
Have you made this recipe? Don't forget to tag me in your posts @mrsfoodiemumma and use the hashtag #mrsfoodiemumma
Mexican rice is a perfect side for my shredded beef tacos