More Mexican style food today. I can't get enough of it! We love fajitas in those brilliant Stand 'n'Stuff tortillas. Saves loads of mess for one thing, lets you put more filling in for another! I never knew quite what to put with them though, as a side dish. Salad is great in the summer, but I can't get into the mood for it when the weather's cold and windy like this. I got the idea for spicy rice from a Mexican restaurant, who put a little terracotta dish of it on the side of the fajitas. I have made a simple version of it here, in risotto style.
If you're doing Slimming World, this recipe is "syn" free if you swap the oil for low fat cooking spray.
Ingredients
(serves 3-4)
200g Basmati rice
400g chopped tomatoes
1 onion (chopped)
2 cloves garlic (crushed)
8 chopped jalapeno slices
1 tsp cayenne pepper (use hot chilli powder if you don't have it)
500ml chicken stock
2 tsp sunflower oil
Method
1. Warm the oil on a medium heat in large saucepan.
2. Add the onion, the garlic and the cayenne pepper, and cook until softened.
3. Add the rice and stir well to coat it with the oil.
4. Stir in the chopped tomatoes and the jalapenos.
5. Pour in enough water to cover the rice, stir it and turn the heat up a little.
6. Bring it to a simmer and then turn the heat back down to medium.
7. Stir regularly to ensure it doesn't stick to the pan, and add more water at intervals until the rice is soft and cooked through. If you run out of stock before the rice is fully cooked, add some more plain boiling water.
8. Serve with fajitas or stir-fried chicken. For a veggie option, you can add roasted courgette and aubergine.
If you're doing Slimming World, this recipe is "syn" free if you swap the oil for low fat cooking spray.
Ingredients
(serves 3-4)
200g Basmati rice
400g chopped tomatoes
1 onion (chopped)
2 cloves garlic (crushed)
8 chopped jalapeno slices
1 tsp cayenne pepper (use hot chilli powder if you don't have it)
500ml chicken stock
2 tsp sunflower oil
Method
1. Warm the oil on a medium heat in large saucepan.
2. Add the onion, the garlic and the cayenne pepper, and cook until softened.
3. Add the rice and stir well to coat it with the oil.
4. Stir in the chopped tomatoes and the jalapenos.
5. Pour in enough water to cover the rice, stir it and turn the heat up a little.
6. Bring it to a simmer and then turn the heat back down to medium.
7. Stir regularly to ensure it doesn't stick to the pan, and add more water at intervals until the rice is soft and cooked through. If you run out of stock before the rice is fully cooked, add some more plain boiling water.
8. Serve with fajitas or stir-fried chicken. For a veggie option, you can add roasted courgette and aubergine.
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