- 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
Recipe is created for
TM 5If 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.
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
Accessories you need
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.
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.
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