6 to 8 servings
Thoroughly wash the rice under running water and let it soak for approximately 15 minutes. Drain thoroughly in a sieve. Put the tomatoes, onion and garlic in a blender or food processor and reduce to a purée. Heat the oil in a heavy flameproof casserole and fry rice, stirring constantly, until golden. Add the tomato mixture and cook, stirring, until all the moisture has evaporated. Stir in the chicken stock, carrots, peas, capsicum and chili. Bring the mixture to the boil; cover and simmer over a low heat until the rice is tender and all the liquid is absorbed.
Serve with grilled chicken and garnish with coriander sprigs. Recipe from New Idea, June 20, 1998, by Margaret Fulton.
Mexican rice
Lisa reviewed Mexican Rice on December 31, 2001
Your recipe is good, but much more garlic is needed. I use three to four cloves of garlic. Also, I never rinse the rice before frying.
Instructions
Thoroughly wash the rice under running water and let it soak for approximately 15 minutes. Drain thoroughly in a sieve.
Put the tomatoes, onion and garlic in a blender or food processor and reduce to a purée. Heat the oil in a heavy flameproof casserole and fry rice, stirring constantly, until golden. Add the tomato mixture and cook, stirring, until all the moisture has evaporated. Stir in the chicken stock, carrots, peas, capsicum and chili. Bring the mixture to the boil; cover and simmer over a low heat until the rice is tender and all the liquid is absorbed.
Author's Comments
Serve with grilled chicken and garnish with coriander sprigs.
Recipe from New Idea, June 20, 1998, by Margaret Fulton.
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Mexican rice