Red Hot Tex-Mex Rice Recipe

Name: Red Hot Tex-Mex Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Onion; 1 clove Garlic; 1 Spring Onion; 150 grams Cherry Tomatoes; 2 Tablespoons Vegetable Oil; 1 cup Basmati Rice; 3/4 cups Sieved Tomatoes; 2 cups Vegetable Stock; 1/2 teaspoons Chili Powder; 1-1/2 teaspoon Cumin

Servings: persons

1/2 Onion
1 clove Garlic
1 Spring Onion
150 grams Cherry Tomatoes
2 Tablespoons Vegetable Oil
1 cup Basmati Rice
3/4 cups Sieved Tomatoes
2 cups Vegetable Stock
1/2 teaspoons Chili Powder
1-1/2 teaspoon Cumin

1
Finely chop onion, garlic and spring onion. Quarter cherry tomatoes.
2
Heat pan to medium heat, Add vegetable oil to the pan and let it warm through. Fry chopped onion and garlic until soft and translucent.
3
Add rice. Stir rice thoroughly so it can absorb the oil and liquids from the onion and garlic. Add sieved tomatoes while stiring the rice. Add vegetable stock and bring it slowly to a boil while adding the chili powder and cumin. Let this boil shortly before adding the spring onions. Finally, add the cherry tomatoes.
4
Simmer for 15 minutes on medium heat. Stir through after about 5 minutes. Cook 15 minutes more, then fluff with a fork.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 Onion, 1 clove Garlic, 1 Spring Onion, 150 grams Cherry Tomatoes, and more.

Yes, Red Hot Tex-Mex Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Hot Tex-Mex Rice

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