Mexican rice is perfect for chicken fajita bowls and also for filling burritos. This recipe is one of the easiest I’ve ever made. I want to make sure you get the maximum flavour in your dishes without having to stand in front of the stove for hours every day. I think everyone wants that.
Preparation Time 5 minutes
Cook Time 25 minutes
Serves 4
Ingredients
2 tablespoons oil
1 cup rice- dry
200 grams tomatoes - crushed/ ground
1 cup hot water
1 teaspoon paprika
1/2 chicken stock cube
1 teaspoon minced garlic
Salt- to taste
Instructions
Heat the oil in a pan. Add the rice and stir constantly until the rice turns golden.
Reduce the heat, and add the hot water and tomatoes. Mix it in.
Add the paprika, chicken stock cube and garlic. Mix it in and bring it to a boil. Turn down the heat and bring it to a simmer.
Cover the pot with a lid and cook it on a low heat until the water evaporates. This should take about 20 minutes.
Turn off the heat and leave it alone for 5 minutes. Then fluff the rice.
Cover and set it aside for 10 minutes until ready to serve.
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