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MEXICAN RICE
METHOD
Mix the olive oil, garlic and onion in a bowl. Microwave on HIGH for 7 minutes.Add chilli paste, rice, pasta
sauce and stock. Microwave covered for approximately 20 minutes or until the rice is tender but still firm.
Add the herbs, peas (if frozen, add directly) and bell pepper strips. Season with salt if necessary. Cover and
microwave on 600W for 6 minutes. Remove. Serve hot.
PREPARATION TIME: 10 mins COOKING TIME: 35 mins SERVES: 4
INGREDIENTS
1½ cups Thick grained rice (Kerala or Goa
unpolished or “boiled” rice is
perfect), cleaned, washed and
soaked for 1 hour
¼ cup Olive oil
2 Onions, chopped
2 tbsp Garlic, chopped
1 tsp Red chilli paste (or dried red chillies
ground with a little water)
1 large jar Ready pasta sauce
3 cups Strong chicken/vegetable stock
1 cup Green peas, fresh or frozen
1 Red bell pepper, cut into strips
2 tbsp Dried mixed herbs (parsley,
marjoram, thyme, oregano)