Mexican Rice

Makes 4 cups

3/4 cup (180g) diced onions
3/4 tablespoon crushed garlic
1/4 cup (60 ml) olive oil
2 cups white rice, washed and drained
1 400g can of crushed tomatoes
500ml vegetable stock
1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon very finely chopped coriander

Heat the oil in a large pot on medium to high heat. Add the onion and garlic and sauté until the onion is translucent. Add the rice and stir well. Then add the tomato, stock, cumin and salt and mix thoroughly. Place the lid on the pot and cook on medium to low heat for approximately 20 minutes or until the liquid has been absorbed, stirring frequently. Add the coriander and serve.


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