Mexican Rice

Ingredients for  4  Servings

• 200g

  Basmati rice
• 2 tbsp

  Sunflower oil
• ½

  Small white onion, finely chopped
• 1

  Garlic clove, finely chopped
• 2 tbsp

  Tomato purée
• 1 tbsp

  Sea salt flakes
• 480ml

  Hot water
• 1

  Carrot, finely diced
• 50g

  Frozen peas
• 70g

  Frozen sweetcorn

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside.
2. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes.
3. Add the rice and fry for 1 minute.
4. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice.
5. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed.
6. Turn the heat off and let it rest for 10 minutes before serving.
7. To serve, carefully turn the rice onto a serving plate and fluff with a fork.