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Fresh Corn Tortillas
Cornchips & Tostaditas
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Recipes
Mexican Rice
Mexican Rice
July 11, 2021
Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, minced
250g long grain rice
1 tsp El Cielo chilli chipotle
1 tbsp tomato puree
1 chopped tomatoe
750ml hot chicken or vegetable stock
small bunch of coriander, finely chopped
Method
Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften.
Add the garlic and cook for a minute more, then add in the chipotle paste and the tomato purée and cook for a minute.
Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix.
Pour over the hot stock, stir the mix until it boils.
Cover the pan with a lid and turn the heat down to the lowest possible setting
Gently simmer until all the stock has been absorbed and the rice is cooked through.
Leave the rice to sit for a few mins off the heat, then add the coriander and serve.
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