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By mahira zahoor

Mexican rice

6 steps
Prep:3minCook:25min
Wash rice and leave in sieve, needs to be very dry before cooking or it will stick - Ive found a sauté steel pan to be best but should work with any pan that has a lid. Broth I use is knorr stock pot - smoked chilli and tomato (and a little extra of honor chicken bullion)
Updated at: Thu, 17 Aug 2023 12:59:16 GMT

Nutrition balance score

Good
Glycemic Index
70
High
Glycemic Load
20
High

Nutrition per serving

Calories214.3 kcal (11%)
Total Fat9.8 g (14%)
Carbs28.1 g (11%)
Sugars2.1 g (2%)
Protein3.3 g (7%)
Sodium330.8 mg (17%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat pan on a low to low medium heat and heat oil. Add rice and toast to a light golden brown colour, stirring continuously.
Step 2
Halfway through toasting rice add cubed pepper and onion.
Step 3
Once toasted add cubed tomato, tomato paste and seasoning.
Step 4
Once spices are heated, raise the temp to a medium high heat. Stir rice a few more times add 3/4 of the stock.
Step 5
Bring the stock to a boil and then add the lid. Lower the heat to low heat and cook for 15-20 mins. Check after halfway if more liquid is needed.
Step 6
Turn off the heat and leave to sit for 5 mins then fluff. Garnish with coriander and serve.