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