Fragrant and spicy side dish.

Ingredients

• 1 x 400 g can Rhodes Quality Tomato Mexican Style
• 45 ml (3 Tbsp) sunflower oil
• 1 onion, finely chopped
• 1 red pepper, seeded and chopped
• 65 ml (1 x 115 g) Rhodes Quality Tomato Paste
• 750 ml (2½ cups) prepared chicken stock
• salt and freshly cracked black pepper
• 500 ml (2 cups) white rice
• to serve: 30 ml (2 Tbsp) chopped parsley

Method

1. Place the Rhodes Quality Tomato Mexican Style into a food processor and blend until smooth.
2. Heat the oil in a large saucepan.
3. Add the onion and the red pepper and fry until soft and translucent.
4. Add Rhodes Quality Tomato Paste and fry for two minutes more.
5. Add the Mexican Tomato puree and stir.
6. Bring to the boil and then reduce the heat and simmer for ten minutes.
7. Add chicken stock.
8. Season to taste with the salt and pepper.
9. Simmer for a further 5 minutes.
10. Add rice and stir well.
11. Reduce heat and cover the saucepan with a lid.
12. Simmer, stirring often, until all the liquid is absorbed, and the rice is cooked.
13. Add extra water or chicken stock if needed during cooking.
14. Remove the Mexican rice from the heat.
15. Remove the lid and leave to stand for 5 minutes.
16. Fluff the rice with a fork, sprinkle with parsley and serve.

Serving

Serves 6

Cooking Times

Prep Time: 10 minutes Cooking Times: 20 minutes