Mexican Rice

Name: Mexican Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 Minutes
Yield: 6 servings

With

20 minutes

30minutes

6 people

Cheap

Ingredients 16 items

3 tablespoons olive oil
1 medium onion or 125 g, cut into small cubes
1 medium carrot or 150 g, cut into small cubes
80 g frozen green peas thawed
80 g frozen sweetcorn thawed
1 medium tomato or 150 g, cut into small cubes
2 cubes MAGGI Chicken Stock
4 tablespoons tomato paste
1 pinch ground black pepper
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.5 teaspoon chili powder
0.5 teaspoon mild paprika
1 medium green capsicum pepper
4.5 cups or or 1125 ml of water
2.5 cups American rice or 500 g, soaked in water for 1 hour and drained

How to prepare

Warm olive oil in a large nonstick pot and fry onion for 2-3 minutes or until it becomes tender then add the carrot, green peas and sweet corn with constant stirring for 2 minutes.
Add tomato, MAGGI Chicken Stock cubes, tomato paste, black pepper, cumin, coriander, chilli and paprika then stir for another 2 minutes.
Add green capsicum and water. Bring to a boil. Add rice and stir constantly to boil, cover and simmer over low heat for 20 minutes or until the rice is cooked.

Don’t skip the tomato in this dish! It is rich in vitamin C and vitamin A, potassium and fiber. And what’s more, it’s full of the powerful antioxidant Lycopene that helps protect body cells from harmful environmental factors.

What does mild paprika add to this recipe?

Mild paprika not only adds a bright color and a rich taste to this dishes, but it also possesses anti-inflammatory properties.