Mexican rice
This simple rice dish and either be served up straight away or cold for lunch the next day, with a fajitas.
Mexican rice
Ingredients
- 100 g basmati rice
- 1¼ tsp fajita seasoning
- ¼ tsp onion granules
- ¼ tsp garlic granules
- pinch of salt
- 1 tbsp tomato puree
- 500 ml chicken stock
- ¼ tsp yeast extract
- handful of frozen peas and peppers
Optional
- sliced jalepeno peppers
- or some chilli flakes
Instructions
- In a medium sized saucepan, add the rice, fajita seasoning, onion and garlic granules, salt and stir all together. Add the tomato puree and mix together so that all the rice is covered.
- Add the frozen vegetables, chicken stock and yeast extract and stir again.
- Bring the saucepan to boil, then on the smallest ring on your hob, turn down to the lowest setting and simmer gently for 15mins. Checking occasionally to ensure the rice isn't boiling dry.
- Serve immediately or leave to cool for lunch the next day.