Mexican
Side dish
Mexican Rice
30Min
Easy
Ingredients
6
Servings
ingredient_quantity
recipe ingredient
3
tbsp
Olive oil
1
Medium
Onions, finely chopped
1
Medium
Carrots, baby, raw
0.5
cup
Green peas
0.5
cup
Frozen sweetcorn, thawed
1
Medium
Tomatoes, diced
2
cubes
MAGGI® Chicken Bouillon
40
g
Tomato Paste
1
tsp
Ground Black Pepper
0.5
tsp
ground cumin
0.5
tsp
Coriander powder
0.5
tsp
Chili powder
1
tsp
Paprika powder
1
Medium
Green bell pepper, chopped
3.5
cups
Water
2.5
cups
American Rice, soaked in water for 1 hour and drained
.
Nutrition Value
Energy
399.71 kcal
Protein
7.77 g
Carbohydrates
72.47 g
Fats
8.65 g
Information per serving
Instruction
30 Minutes
-
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. -
Step 2
Add tomato, MAGGI® Chicken Bouillon cubes, tomato paste, black pepper, cumin, coriander, chili, and paprika then stir for another 2 mins. -
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.
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