Mexican Rice
Ingredients
1 cup of basmati rice
1 cup of carrots, chopped
1 cup of frozen peas
0.5 onion, cut into big chunks
2 tomatoes, quartered
1 clove of garlic, peeled
2 tbsp of olive oil
1 tsp of gran luchito chipotle paste
1 bay leaf
1 cup of chicken stock
4 free range eggs
1 tsp of gran luchito smoky chipotle fajita and taco mix
3 tablespoons of creme fraiche
1 avocado
1 fresh green chilli, chopped
1 handful of red onion, chopped
1 squeeze of lime
1 handful of coriander, roughly chopped
4 servings
Calories~513 kcal
Protein~15 g
Carbs~63 g
Fat~23 g
Fiber~9 g
Sugar~9 g
Total recipe
Calories~2,050 kcal
Protein~60 g
Carbs~250 g
Fat~90 g
Fiber~35 g
Sugar~35 g
Method
Step 1
Preheat your oven to 200°C/392°F.
Step 2
Place tomatoes, garlic clove, and onion into a small baking dish, add a drizzle of olive oil, and pinch of salt and pepper. Bake for 20 minutes.
Step 3
Once your vegetables are roasted, take them out of the oven and place them into the blender, add the Chipotle Paste and blend until smooth. You should have 1 cup of puree.
Step 4
In the meantime prepare basmati rice, place it in a fine mesh sieve, wash under the kitchen tap with cold water until the water runs clear, then let it dry.
Step 5
In a deep saucepan add a drizzle of olive oil, add the rice and diced carrots into your pot, fry them lightly for a minute or two.
Step 6
Now add the Chipotle tomato puree. Stir and pour in chicken stock, season with a pinch of salt and freshly ground pepper. Stir once to make sure the liquid is distributed evenly, and add a bay leaf and cover your pot with a lid.
Step 7
Simmer on a low heat for 20 minutes or so. Add the frozen peas 5 minutes before your rice is ready (without stirring), and cook until all the liquid is absorbed and you get lovely fluffy rice.
Step 8
Make quick chipotle oil by adding a drizzle of olive oil to a frying pain and Smoky Chipotle Fajita and Taco Mix.
Step 9
Gently crack egg into pan, cook fried egg until white is set and to your liking – we love crispy edges!
Step 10
To serve we like to add some avocado, fresh chillies, coriander, chopped onion for crunch and a dollop of creme fraiche.
