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Mexican Rice
3'
Not included in this recipe
Treenut
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Olive oil
3 tablespoons Olive oil
Onions, finely chopped
1 Medium Onions, finely chopped
Carrots, baby, raw
1 Medium Carrots, baby, raw
Green peas
1/2 cup Green peas
Frozen sweetcorn, thawed
1/2 cup Frozen sweetcorn, thawed
Tomatoes, diced
1 Medium Tomatoes, diced
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Tomato Paste
40 grams Tomato Paste
Ground Black Pepper
1 teaspoon Ground Black Pepper
ground cumin
1/2 teaspoon ground cumin
Coriander powder
1/2 teaspoon Coriander powder
Chili powder
1/2 teaspoon Chili powder
Paprika powder
1 teaspoon Paprika powder
Green bell pepper, chopped
1 Medium Green bell pepper, chopped
Water
3 1/2 cups Water
American Rice, soaked in water for 1 hour and drained
2 1/2 cups American Rice, soaked in water for 1 hour and drained
Mexican Rice
Nutri value
| Carbohydrates | 72.47 g |
| Energy | 399.7 kcal |
| Fat | 8.64 g |
| Protein | 7.77 g |
| Fiber | 3.77 g |
| Sodium | 660.09 g |
| Sugar | 3.79 g |
Instructions
3 Steps
30'
Total
0'Preparation
30'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Warm olive oil in a large non-stick pot and fry onions for 2-3 mins or until it becomes tender then add the carrot, green peas and sweet corn with constant stirring for 2 mins.
Check
2 of 3
1'
Step 2
Add tomato, MAGGI® Chicken Bouillon cubes, tomato paste, black pepper, cumin, coriander, chili, and paprika then stir for another 2 mins.
Check
3 of 3
1'
Step 3
Add green capsicum and water. Bring to a boil. Add rice and stir constantly to boil, cover and simmer over low heat for 20 mins or until the rice is cooked.
Check
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Mexican Rice
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