This is one of those rice dishes that I really enjoy. I don't make it nearly often enough, but was reminded of it today. It is a great side to Chicken Fajitas. Sometimes it can just stand alone as lunch, as it did today!
I like it a little spicy, so I added a small chopped chilli. If you are not a fan, just leave the chilli out for a softer flavour.
1 small red pepper, diced
1 small yellow pepper, diced
1 small green pepper, diced
1 1/2 Cups/250 grams of cherry tomatoes, quartered
1 ½ Cups/260 grams of long grain rice
3 Cups/720 ml of vegetable stock
Juice and zest of one lime
Bunch of fresh chopped cilantro
2 cloves of garlic, crushed
1 teaspoon cumin
1 dried chilli, finely chopped (optional)
2 tablespoons of olive oil, divided
In a large non stick skillet, add the olive oil, garlic, cumin and chilli (if using). Stir over a high heat for about a minute and then add the peppers and reduce heat to medium. Cook the peppers for about 10 minutes, stirring regularly. Toss in the tomatoes and stir really well Cook for a further 5-8 minutes. Set the heat back to high and add the remaining tablespoon of olive oil and the rice. Stir really well and let it cook for about 1 to 2 minutes until the rice is slightly translucent on the ends. Add all the stock, stir, reduce heat to low and cover. Leave rice to cook for about 15 to 20 minutes. All the stock should be absorbed and the rice tender. If the stock has absorbed but your rice is not tender, add a bit more stock until it is cooked completely. Finally, add the lime juice, zest and cilantro. Stir and serve. A wonderful, fresh rice dish!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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