Mexican Rice with Chillies and Peas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g rice (lon rain)
- 1 small onion (s)
- 1 clove garlic
- 1 chilli pepper (s), red
- 1 chilli pepper (s), green
- 150 g tomato (s), passed
- 2 tablespoon oil (corn or peanut oil)
- 300 ml vegetable stock
- 150 g peas (frozen)
- salt
- pepper
- Coriander greens, fresh, for garnish
Print Recipe
Pin Recipe Instructions
- Soak rice in hot water for 15 minutes. Put in a sieve and rinse well under running water, allow to drain.
- Peel and finely chop onions and garlic. Remove the stalk from the chilli peppers, cut open and core, also finely chop. Puree the onions, garlic, chili peppers and tomato puree in the food processor or with the hand blender.
- Heat the oil in a pan and fry the rice in it (be careful: if the oil is too hot, the rice will puff up). Transfer to a saucepan.
- Put the tomato puree in the hot pan. Let simmer for 2-3 minutes. Pour into the saucepan with the rice. Pour in the broth and season to taste with salt and pepper. Add the peas. Bring everything to the boil and then turn the heat down to a simmer. Cover and simmer for 15-20 minutes, until all the liquid has been absorbed.
- Finally, season again to taste. Arrange as a side dish and serve garnished with coriander greens.
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