Mexican Rice

A student from Mexico who we took in for awhile cooked us this.
1/2 lb 225g rice
2 fl ozs 50 mls oil
15 fl ozs 450 mls water
2 onion, chopped. See garnish
2 green pepper, chopped. See garnish
2 ozs 50g tomato puree
salt and pepper to taste
piri-piri to taste
a few onion rings and green pepper rings to garnish
Saute rice in oil until golden. Add water, onion, green pepper, tomato puree, salt and pepper and piri-piri. Bring to the boil and stir once. Cover and simmer over low heat for 30 minutes. Remove cover and allow mixture to dry off for 5-10 minutes.
Fluff out rice with a fork.
Garnish. Fry onion rings and green peppers in a little oil until onion rings are golden.
Scatter over rice dish.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Main course. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s