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.
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?Scroll Down To Share What You Think
Sounds wonderful. Defiantly trying this one.
Looking forward to similar suggestions by Ramseystreats
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