MEXICAN RICE
PREPARATION TIME: 10 mins | COOKING TIME: 35 mins | SERVES: 4 | |
|
|
|
|
|
|
|
|
INGREDIENTS | 1 tsp | Red chilli paste (or dried red chillies | |
1½ cups | Thick grained rice (Kerala or Goa |
| ground with a little water) |
| unpolished or “boiled” rice is | 1 large jar | Ready pasta sauce |
| perfect), cleaned, washed and | 3 cups | Strong chicken/vegetable stock |
| soaked for 1 hour | 1 cup | Green peas, fresh or frozen |
¼ cup | Olive oil | 1 | Red bell pepper, cut into strips |
2 | Onions, chopped | 2 tbsp | Dried mixed herbs (parsley, |
2 tbsp | Garlic, chopped |
| marjoram, thyme, oregano) |
|
|
|
|
METHOD
Mix the olive oil, garlic and onion in a bowl. Microwave on HIGH for 7 minutes. Add chilli paste, rice, pasta sauce and stock. Microwave covered for approximately 20 minutes or until the rice is tender but still firm. Add the herbs, peas (if frozen, add directly) and bell pepper strips. Season with salt if necessary. Cover and microwave on 600W for 6 minutes. Remove. Serve hot.
77
