Mexican Baked Rice

Cooking Time
30

Portions
6

Ingredients

Increase Portion Size

• g Country Range Basmati Rice
•   tsp Country Range Turmeric
•   tsp Country Range Chilli Powder
•   tsp Country Range Whole Cumin Seeds
• g Country Range Fancy Peas
• g Country Range Frozen Sweetcorn
•   tsp Country Range Crushed Chillies
• g Country Range Unsalted Butter
• g Country Range Mild Salsa
• g Green Pepper (Diced)
• g Red Pepper (Diced)
• g Cloves Garlic (Minced)
•   Handful Small Handful Fresh Coriander (Chopped)
• g Plum Tomatoes (Quartered)
• g Sour Cream
• ml Water Pinch Salt

• 1

  Step 1

  Add the rice, turmeric, chilli powder and cumin seeds to a pan of boiling water and season to taste
• 2

  Step 2

  Bring to a simmer and cook until the rice is cooked through, remove from heat and allow to cool
• 3

  Step 3

  Once cooled mix in the peas, sweetcorn, diced peppers, coriander and crushed chillies
• 4

  Step 4

  Take a small skillet pan and heat a good knob of butter and add the rice mix but do not stir
• 5

  Step 5

  Allow the bottom to crisp and place in a pre-heated oven (180°c) for 15 minutes to heat through
• 6

  Step 6

  Repeat to create individual portions until all the mix is used
• 7

  Step 7

  To serve turn out the rice on to a plate and garnish with fresh coriander, sour cream, avocado and tomatoes

Ingredients

Increase Portion Size

• g Country Range Basmati Rice
•   tsp Country Range Turmeric
•   tsp Country Range Chilli Powder
•   tsp Country Range Whole Cumin Seeds
• g Country Range Fancy Peas
• g Country Range Frozen Sweetcorn
•   tsp Country Range Crushed Chillies
• g Country Range Unsalted Butter
• g Country Range Mild Salsa
• g Green Pepper (Diced)
• g Red Pepper (Diced)
• g Cloves Garlic (Minced)
•   Handful Small Handful Fresh Coriander (Chopped)
• g Plum Tomatoes (Quartered)
• g Sour Cream
• ml Water Pinch Salt