Mexican Rice Amigoes !

This evening after an afternoon of outreach and with my husband popping straight back out to VIP (an evening to bless homeless people they run at our church) I had to think of a quick-ish tea, I got some frozen taquitos out of the freezer and decided to have a go at some Mexican rice to go with it. After scouting the internet for ideas I came up with this … I think we can still call it Mexican rice… It looks delicious and tastes even better … one of these days I’m gonna have a go at some refried beans to go with as well!

My Mexican Rice Recipe
(30 mins)

Ingredients

    * 2 tablespoons sunflower oil
    * 100g uncooked basmati rice
    * 1 teaspoon garlic salt
    * 1/4 teaspoon ground cumin
    * 1/4 large white onion
    * ¼ of a red pepper
    * 1 + ½ tablespoons tomato puree
    * 300ml chicken broth
    * chopped chilli (I’ll leave you to decide how much)

Serve with

•    sour cream/ fat free greek yoghurt
•    lime wedges
  
Directions

   1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
   2. chop onion and red pepper into very small pieces
   3. Stir in onions and cook until tender adding peppers a few minutes later. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
    4. After about 10 mins add 100ml of water if needed to your rice. Do not stir – if needed fluff with a fork.

mexican rice mixed with sour cream, served with taquitos and lime wedges