There are various Mexican rice recipes used in Mexico and this is one that we find particularly exciting. It is brightly coloured owing to the annatto powder it uses, with lovely contrasting flecks of green from the fresh peas. It's a great side dish to go with any one of our main Mexican dishes and can also be used for filling burritos.
Time
30 minutes
Instructions
Put the oil in a large saucepan over a medium heat.
Add the rice and garlic and stir to make sure they are well coated with oil.
Add all of the chicken or vegetable stock, annatto powder and seasoning and increase heat to bring to a boil.
Reduce heat to low and cover allowing the rice to simmer for 15-20 minutes until the rice is tender and most of the liquid is absorbed.
Take off of the heat and place the peas on top of the rice and cover immediately leaving to stand for about 5 minutes. The heat and steam from the rice will be sufficient to cook the peas.
When this is done add the lime juice and coriander leaves and stir in.
