Mexican Rice

A spicey rice dish which can be eaten on it’s own or as a compliment with other dishes, poultry & fish.

Submitted by Ramseystreats

Mexican Rice

A spicey rice dish which can be eaten on it's own or as a compliment with other dishes, poultry & fish.
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Prep Time 20 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 50 mins

Ingredients
 

  • 3 cups of uncooked basmati rice
  • 1 yellow onion
  • 1 vegetable stock cube
  • 1 litre of boiled water
  • 5 tomatoes
  • 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

Instructions
 

  • Saute the rice in a pan with the vegetable oil and the sliced garlic.
  • In a food processor put the onion and tomatoes into a pulp.
  • Pour the tomato onion mixture into the pan of rice and add the vegetable stock and litre of boiled water.
  • Let it bubble away for 5 minutes then pour into slow cooker.
  • Add the tomato puree, salt, pepper,and other ingredients except the lime juice.
  • Set on high for 3 & 1/2 hrs or until all the liquid is absorbed.
  • Finally stir in the lime juice.

Notes

  • I 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.
  • This 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.
  • If you have small children i would leave out the chilli flakes.
Tried this recipe?Let us know how it was!

2 thoughts on “Mexican Rice”

  1. It cooked alot quicker in my Sc and I had to put on keep warm but it was a really tasty meal having with chicken sausages and broccolini

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