Mexican Rice

Stephania Mitsides

Blogger

Portion(s):

4 servings
Category:For Kids

Made with

bouillons-pasta
Vegetable Bouillon Powder
Passata
Passata 500g
Tomato-Paste1
Tomato Paste 70g

Ingredients

  • 1 cup Mitsides Parboiled Rice
  • 2 cups boiling water
  • 100g Mitsides Tomato Passata
  • 1 tsp Mitsides Tomato Paste
  • 2 Tbsp olive oil
  • ½ tsp cumin
  • 2 tsp Mitsides Vegetable Powder
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ onion, chopped

Method

Heat the olive oil in a pan and add the onion. When softened but before it browns, add the rice and continue cooking until the rice starts to get a golden colour.

Reduce the heat to low and add the boiling water, passata and paste. Stir and add the cumin, vegetable powder, salt and garlic powder. Bring to a boil, put the lid on and simmer for 10 minutes until all water has been absorbed. Turn the heat off, cover with a towel and let the rice sit for another 10 minutes to absorb all moisture.

You can use this rice as a side dish or you can use it as a topping for fajitas, burritos etc.

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