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Mexican Main course

Mexican Rice

1
30 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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

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Nutrition Value

Information per serving
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Instruction

30 Minutes
Step 1
1 Min
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
1 Min
Add tomato, MAGGI® Chicken Bouillon cubes, tomato paste, black pepper, cumin, coriander, chili, and paprika then stir for another 2 mins.
Step 3
1 Min
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.
Mexican Rice

Step 1 of 3

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.

Mexican Rice

Step 2 of 3

Add tomato, MAGGI® Chicken Bouillon cubes, tomato paste, black pepper, cumin, coriander, chili, and paprika then stir for another 2 mins.

Mexican Rice

Step 3 of 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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