Mexican Rice

Serves 4 people



2tbsp oil

1 onion, peeled and diced

1 green or red chili, deseeded and diced

1 clove garlic, crushed

400g can tomatoes

400ml chicken or vegetable stock

1 can drained peas




Heat the oil in a large pan and fry the onion on a low heat for 5 minutes until transparent.


Add the garlic and chili and fry for a few seconds and add the rice and stir until it is coated in oil.


Add the tomatoes and the stock and bring to the boil. Cover with a lid and reduce the heat to a gentle simmer. Cook for 10 mins until all the liquid has been absorbed and the rice is almost cooked. Add the peas and stir through, then cook for another 2-3 minutes.


Tip. You could serve this on it’s own or add a little cooked meat. Delicious wrapped up in soft flour tortillas.