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Mexican Rice

  • 6servings
  • 30minutes
  • 421calories

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Source: www.nestle-family.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 medium onion or 125 g, diced

  3. 1 medium carrot or 150 g, diced

  4. 1/2 cup frozen green peas or 1/2 cup frozen sweetcorn or 80 g, thawed

  5. 1 medium tomato or 150 g, peeled and diced

  6. 2 cubes MAGGI® Chicken Bouillon

  7. 4 tablespoons tomato paste

  8. Pinch of ground black pepper

  9. 1/2 teaspoon ground cumin

  10. 1/2 teaspoon ground coriander

  11. 1/2 teaspoon chili powder

  12. 1 teaspoon mild paprika

  13. 1 medium green capsicum pepper or 150 g, seeded and sliced

  14. 4 1/2 cups water or 1125 ml

  15. 2 1/2 cups american rice or 500 g, soaked in water for 1 hour then drained

Instructions Jump to Ingredients ↑

  1. Warm olive oil in a large nonstick pot and fry onion for 2-3 minutes or until it becomes tender then add the carrot, green peas and sweet corn with constant stirring for 2 minutes.

  2. Add tomato, MAGGI® Chicken Bouillon cubes, tomato paste, black pepper, cumin, coriander, chilli and paprika then stir for another 2 minutes.

  3. Add green capsicum and water. Bring to boil. Add rice and stir constantly to boil, cover and simmer over low heat for 20 minutes or until the rice is cooked.

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