Mexican Style Rice - Suitable for Vegans + Gluten Free

Mexican Style Rice is a dish that is both simple but flavourful. It doesn't need many ingredients, is quick to make and can be adapted to suit your tastes and preferences - from mild to fire hot! Recently I have had to adapt my diet to suit a vegan and gluten free lifestyle, I didn't want to miss out on meals I loved so rather than scrap them I just adapt them! Here's my take on Mexican Style Rice, I hope you enjoy!

Ingredients 

• 1-2 Cups Basmati Rice (Waitrose Love Life Basmati Brown Rice) 
• Jalapeños (However many you can take! I use one or two for a hint of heat) 
• 1 Red Onion 
• 2 Cloves Garlic 
• 1 Tin of Tinned Tomatoes 
• Juice of Half a Lime 
• 2 Oven Roasted Red Peppers (Roast in the oven for 25 mins until charred) 
• Handful of Sundried Tomatoes (Waitrose Sundried Tomatoes)
• 2 Cups Vegetable Stock (Waitrose Cooks Ingredients Vegetable Stock)
• Handful of Coriander 

Method

1. Start by making the salsa sauce for the dish. Heat the tinned tomatoes in a pan on the hob over a low to medium heat. Meanwhile, chop up the jalapeños and onion into small pieces and add these to the tomatoes, stirring well. Mince the garlic cloves and add them to the pot too. Dice the roasted bell peppers and incorporate them along with the sun dried tomatoes- these together will give a rich, almost smokey, flavour. Finally squeeze over some lime juice and stir.

2. Add in the rice and heat for a further 3 minutes, stirring occasionally to saturate with flavour!

3. Pour in the vegetable stock and bring to a boil, then cover the pot (with either a lid or a plate) and leave to simmer for about 10 minutes on low heat. You'll know when it's done because the rice will be nice and have a fluffy texture! 

4. Stir through some chopped coriander and you're ready to tuck in! 

I hope you enjoyed my recipe for Mexican Style Rice! To see how to make my brilliant burritos with this rice click here! 

Thank you for reading! 

Hayley x