Main courses · Pasta & rice
Arroz a la Mexicana (Mexican rice)
Remove tomato skins by using a sharp knife to cut a small cross in base of each tomato and place into bowl. Carefully pour boiling water into bowl to cover tomatoes. Leave until skins split (approx. 1 minute). Remove from water and once cool enough to touch, peel away skins, then cut flesh into quarters.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 35 min
- Total
- 35 min
- Yield
- 4 portions
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- Category
- Main coursesPasta & rice
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- brown onion
- 1.8 oz
- garlic
- 2 cloves
- fresh red chilli
- 1
- olive oil
- 1.1 oz
- long grain rice
- 8.8 oz
- Vegetable stock paste
- 2 tbsp
- tomato paste
- 1 tbsp
- sweet paprika
- 1 tsp
- water
- 2.2 lb
- fresh tomatoes
- 6.3 oz
- carrot
- 1.8 oz
- frozen green peas
- 1.8 oz
- fresh coriander
- 2 sprigs
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 6 g
- Energy
- 1,354.8 kJ
- Calories
- 323.8 kcal
- Fat
- 8.3 g
- Fibre
- 3.6 g
- Carbohydrates
- 54.5 g