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One-pan Mexican-style spiced rice recipe
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75 ratings
One-pan is all it takes to make this Mexican-style spiced rice. A mixture of bacon and chipotle paste stirred through the rice gives it the dish a real savoury smack. See method
Ingredients
- 1 tbsp olive oil
- 4 rashers streaky bacon, roughly chopped
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 celery stick, finely chopped
- 2 mixed peppers, deseeded and sliced
- 200g long-grain rice, rinsed
- 400g tin chopped tomatoes
- ½ reduced-salt chicken stock cube, made up to 225ml
- 1 tbsp chipotle chilli paste
- 1 red chilli, sliced and deseeded (if you like)
- 15g fresh coriander, roughly chopped
- 1 lime, cut into wedges to serve
White rice can always be swapped for brown (check cooking instructions for timings)
Each serving contains
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Energy
1335kj
316kcal
16%
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Fat
9g
13%
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Saturates
3g
14%
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Sugars
9g
10%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 53g
Protein 8.8g
Fibre 2.4g
Method
- Heat the oil in a large, lidded frying pan over a medium-high heat and add the bacon. Fry for 3-5 mins until golden and cooked through, then transfer to a plate using a slotted spoon, leaving the oil in the pan.
- Add the onion, garlic, celery and peppers to the pan and cook for 5 mins. Add the rice, tomatoes and stock. Bring to the boil, then cover, reduce the heat and simmer for 15-18 mins, until the rice is tender.
- Stir the bacon and chipotle paste through the rice; season to taste. Divide between 4 plates, garnish with the chilli and coriander and serve with the lime wedges to squeeze over.
See more Healthy Rice recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.