Ingredients
Mexican Spicy Rice
- 1/2 brown onion, peeled & quartered
- 1 clove garlic, peeled
- 140 g tomato paste
- 1 tbsp olive oil
- 700 g Liquid Chicken Stock, From EDC recipe book or use bought stock powder mixed with water
- 200 g water, Room temperature
- salt & pepper, To your taste
- 400 g long grain white rice
- 200 g mixed peas & corn
- --- OPTIONAL:
- 1 tsp mexican spice seasoning, Skinnymixers recipe (on thermomix recipe site) or bought version. Just be careful as how much you use is dependant on what brand you use. If you dont like it too spicy then start off with 1/2 tsp
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place onion, garlic and tomato paste in
"Closed lid" and chop for 10 sec/speed 4.Scrape down with spatula and chop for a further 5 sec/speed 4.
Add olive oil and cook for 4 min/100°/speed 1.
Puree for 8 sec/speed 8.
Add chicken stock and water to the bowl to form a “red” stock, season with salt and pepper to suit your taste.
With thermie bowl in place, put your lid on top of the bowl and then place the steaming basket on top of thermie lid, now tare the scales and weigh in your 400g of rice to the steaming basket.
Once this has been done, remove steaming basket from lid and rinse your rice within the steaming basket under running cold water until water comes out clear. Place basket in
"Closed lid" and weigh in your mixed vege, next add the optional 1/2 tsp - 2 tsp of the mexican spice seasoning (depending on how hot you want it) and now stir the vegetables with the spice and rice to make sure all combined.Cook for 21 min/Varoma/speed 4.
Check your rice with spatula and stir within basket, if not quite cooked to your liking then cook for a further 2 min/Varoma/speed 4 and taste test. I cook mine for 22mins though some people like rice cooked less or more so its definitely personal preference.
Place in your thermoserver and take to the table to serve.
Most importantly enjoy this dish piping hot with those you love.
*Please remember to leave me a comment and star rating below. xx
Method
Tip
General Tips:
I love this dish served as a side dish to Mexican Slow Cooked Beef (Skinnymixer) and I make the Mexican Spice Seasoning (Skinnymixer) to go in it.
Ideal when serving chicken or beef fajitas, to have as a side dish with tacos or burritos.
Serve with guacamole, salsa, sour cream, a mex meat dish and flour tortillas.
Chop 1 carrot or 1/4 capsicum and use instead of the corn and use chopped green beans instead of the peas if so desire.
Possibilities are endless with seasoning, perhaps add 1/2 a fresh red chilli to the rice mix just prior to steaming. Omit spices altogether in the rice so its more of a plainer taste to compliment your main.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
i get it on the go and make buretos. so good
Very nice recipe thanks. Made it to accompany shredded chicken.
Followed this recipe to a tee (using long grain white rice) and after the 22 min cook time the rice was not far off raw. I put it on for another 20 minutes or so but then had to add more water as i was worried my bowl was going to dry out (i also figured the lack of liquid contributed to the slow cook time)
In total, this recipe required at least 45 min cook time!
The result was ok - the flavour was good (i added my own mexican spice mix - cumin, paprika, etc) but the top layers of the rice were well cooked in the end but the bottom a bit soggy. it is too much rice for the steam basket in my opinion.
The unexpected cook time was a real challenge for me tonight. Next time I will use either less rice or more water half way.
Baker1: Hi Baker1, Im unsure as to why it would turn to mush
. Perhaps the type of rice you used or your liquid quantities may be out of balance. So sorry that this happened. Usually with this recipe,it ends up that you need to cook the rice a bit longer.
This did not work turned to mush. Followed the recipe exactly
Perfect with burritos and taco's - thanks
Made this for dinner last night to accompany the Mexican Slow Cooked Beef (Skinnymixer), just loved it! thanks for sharing!
Hi there, this is great except for the fact that the rice took sooooo long to cook. I cooked mine for an extra 12 mins all up but it was still not properly cooked. I put it down to using brown rice but from the comments I just read that can't be it. I think next time I will put stock and water up to just over the rice and vegetables mix. That works
Very easy to make. Had a mild flavour. I mixed the remaining red stock through the rice & added more spices for flavour. Thanks for sharing the recipe.
Hi nudgee10,
Thanks for the feedback. Great to hear that you have improvised. Did you rinse the rice under cold water before you started to cook it, this should avoid the "crunch" that you mention.
Also, the water should be room temperature, not cold water that starts the rice to cook, if its cold water you use, then definitely another 10mins will be required.
Have fun experimenting! Cheers