Mexican Rice

Method

Heat oil in a large frying pan over medium-high heat and toast the rice for 2-3 minutes, stirring constantly until lightly golden. Add the diced onion and garlic, cooking for 2 minutes until softened. Stir in the diced bell pepper and cook for another minute, then add the spices (cumin, paprika, and oregano) and stir well. Pour in the tinned tomatoes and stock, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Stir in the frozen peas and carrots in the last 3 minutes of cooking, then finish with lime juice and fresh coriander before serving.