Mexican Rice
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Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
33
High
Nutrition per serving
Calories362 kcal (18%)
Total Fat7.3 g (10%)
Carbs62.9 g (24%)
Sugars6.1 g (7%)
Protein10.2 g (20%)
Sodium375.7 mg (19%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Put the rice in a bowl, cover with boiling water and leave for 30 minutes, Drain. Leave in a sieve for about 1 hour until dry.
rice375gStep 2
Heat the oil in a heavy frying pan, Over low heat, stir in the rice until all the grains are well coated with oil.
oil2 Table spoonsrice375gStep 3
Add the onion, garlic and chili. Cook for about 4 minutes until the onion is transparent and the rice is golden
onion1 
cloves garlic2 
chillies2 Step 4
Add the tomatoes and stock, season with salt and pepper, cover and simmer for 20-30 minutes or until the liquid has been absorbed and the rice is tender and fluffy.
tomatoes315g
chicken stock1 litre
salt
pepperStep 5
Add peas and coriander 5 minutes before end of cooking.
peas60g
fresh corianderStep 6
If softer rice is preferred stir in a little more stock after 20 minutes and continue cooking until the extra liquid is absorbed.
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