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Baked Mexican Rice - Vegetarian

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“A tomato based Mexican rice. Can be made the day before and re-heated (easy for entertaining). This resembles our favourite Mexican restaurant's rice dish that I love. If you double, add extra cooking time.”
READY IN:
50mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the oil in a saucepan (medium) and cook the onion until translucent.
  2. Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
  3. Add the rice, stock and paste, stir to combine.
  4. When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
  5. Cover and bake at 180oC for 35-40 minutes (or until cooked).
  6. Remove from the oven and let sit for 5 minutes before serving.

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