A spicey rice dish which can be eaten on it's own or as a compliment with other dishes, poultry & fish.
Prep: 20 mins
Cook: 3 hrs 30 mins
3 hrs 30 mins
3 hrs 50 mins
Yields: Serves 4
3 cups of uncooked basmati rice
1 yellow onion
1 vegetable stock cube
1 litre of boiled water
5 cloves of garlic sliced
1/3rd cup vegetable oil
1tsp of ground corriander
1 to 2 tablespoons of dried corriander (cilantro)
1 tbsp of tomato puree
1/4 tsp pepper
1/4 tsp salt
1/8 tsp dried chilli flakes
1 can of refried beans
1/4 cup of lime juice
1Saute the rice in a pan with the vegetable oil and the sliced garlic.
2In a food processor put the onion and tomatoes into a pulp.
3Pour the tomato onion mixture into the pan of rice and add the vegetable stock and litre of boiled water.
4Let it bubble away for 5 minutes then pour into slow cooker.
5Add the tomato puree, salt, pepper,and other ingredients except the lime juice.
6Set on high for 3 & 1/2 hrs or until all the liquid is absorbed.
7Finally stir in the lime juice.
1I served mine with a jar of shop bought tikka cooking sauce in a jar slow cooked with chicken for 3 hrs. But the rice can be put in tacos or wraps, burritos, salads, chilli con carne and jacket potato's. Would go lovely with a drizzle of sour cream on top and some salsa too with a plate of tortillas.
2This is my spin on a Mexican rice dish. which i adapted for a slow cooker, hope you enjoy it as much as my family does.
3If you have small children i would leave out the chilli flakes.