Vegetables Recipes - Mexican Rice

Ingredients

•  25 g/1 oz/2 tbsp butter

• 2 garlic cloves, crushed

• 1 red (bell) pepper, chopped

• 1 green (bell) pepper, diced

• 1 onion, finely chopped

• 225 g/8 oz/1 cup long-grain rice

• 4 tomatoes, skinned, seeded and chopped

• 450 ml/2 cups vegetable stock or water

• Salt and freshly ground black pepper

• 12 stuffed olives

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Method:

1. Melt the butter. Stir in the garlic, peppers and onion and fry (sauté) for 2 minutes.

2. Add the rice and fry, stirring, until turning golden. Stir in the tomatoes, stock or water and a little salt and pepper.

3. Bring to the boil, reduce the heat and simmer uncovered over as low a heat as possible until the liquid is absorbed and the rice is tender.

4. Fluff up with a fork. Pile into a serving dish and garnish with the olives.