Mexican Spanish Rice Recipe
3 tbsp lard
1 garlic clove, minced
225g rice
1 tsp freshly-ground black pepper
100g onions, sliced
2 tsp salt
80g green bell pepper, sliced
720ml water (warm)
420g tinned whole tomatoes
4 green chillies, finely chopped
1/2 tsp cayenne pepper
Mexican Spanish Rice Preparation:
Method:
Melt the lard in a large pan then add the rice and cook until a golden brown colour. Now reduce the heat and add the onion, bell pepper, chillies, tomatoes, garlic, black pepper and cayenne pepper. Mix to combine then add half the water and the salt. Bring to a simmer then cover the pan and allow to simmer until the mixture is almost dry. Add the remaining water a little at a time, allowing the rice to almost dry out before adding more. Continue cooking in this way until the rice is fluffy and completely cooked.
Ingredients:
