Mexican Rice

Leicester Veggie

Mexican rice
Prep Time: 8M
Cooking Time: 30M
Serves: 4

There's more where this came from!


  • 1 cup short grain rice
  • 2 cups water
  • 4-5 small/cherry tomatoes
  • 1/2 medium white onion, cut in chunks
  • 1 cube vegetable stock
  • 2-3 cloves garlic, skin removed
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp cumin powder
  • 1/2 lime
  • Pinch of chilli

A perfect accompaniment to any Mexican dish!

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  • Heat the oil in a pan over medium heat. Add the rice and stir continually until the rice has turned golden brown, around 7-8 minutes.
  • Add the water, tomatoes, onion, garlic, veggie cube, salt, cumin and chilli to a blender and blitz until well blended (it’s ok if there are still small bits left in the mixture).
  • Once the rice is golden, carefully add the mixture to the pan. Bring to a boil and then reduce the heat to a low simmer. Cover and allow to cook until the water has been absorbed and the rice is soft and fluffy, around 15-20 minutes.
  • Once the rice is cooked, remove from the heat, add the lime juice and fluff with a fork. Adjust seasoning to taste. Enjoy as a side dish to tacos or on its own with some avocado and salsa.


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