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Mexican Spicy Rice

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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
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  • 6
    30min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
  • 9
5

Recipe's preparation

    Method

  1. 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

     

10

Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
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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.

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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Comments

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  • i get it on the go and make buretos. so good

    Submitted by jrrlmatthews on 5. July 2018 - 16:21.

    i get it on the go and make buretos. so good

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  • Very nice recipe thanks. Made it to accompany...

    Submitted by Liliana2019 on 19. April 2018 - 15:11.

    Very nice recipe thanks. Made it to accompany shredded chicken.

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  • Followed this recipe to a tee (using long grain...

    Submitted by a sprig of this on 29. March 2018 - 19:26.

    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.

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  • Baker1: Hi Baker1, Im unsure as to why it would...

    Submitted by GinStar on 9. March 2018 - 15:03.

    Baker1: Hi Baker1, Im unsure as to why it would turn to mush tmrc_emoticons.( . 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.

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  • This did not work turned to mush. Followed the...

    Submitted by Baker1 on 10. February 2018 - 16:28.

    This did not work turned to mush. Followed the recipe exactly

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  • Perfect with burritos and taco's - thanks

    Submitted by Hudoshome0 on 30. January 2018 - 20:02.

    Perfect with burritos and taco's - thanks

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  • Made this for dinner last night to accompany the...

    Submitted by DeeMarty on 9. March 2017 - 09:17.

    Made this for dinner last night to accompany the Mexican Slow Cooked Beef (Skinnymixer), just loved it! thanks for sharing! Smile

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  • Hi there, this is great except for the fact that...

    Submitted by coronet1 on 19. January 2017 - 20:18.

    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

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  • Very easy to make. Had a mild flavour. I mixed the...

    Submitted by mmcrg on 15. January 2017 - 11:43.

    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.

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  • Hi nudgee10, Thanks for the

    Submitted by GinStar on 7. November 2016 - 15:56.

    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 

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  • Thanks for the recipe. I

    Submitted by nudgee10 on 7. November 2016 - 15:49.

    Thanks for the recipe. I cooked an extra 5 minutes and the rice was still a bit crunchy, the kids ate it with a bit of feedback. The liquid was quite thick at the end I will definately make this again and add some more water at the 22min mark and cook for another 10mins. Left in Theroserver for 1hr still a bit crunchy. In saying that we still ate it over the following days. Thank you for helping to make my burritoes "authentic"

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  • Hi KrisLK , I only just read

    Submitted by GinStar on 5. August 2016 - 21:00.

    Hi KrisLK , I only just read your comment. I usually discard the red stock as its been steaming the rice and may hold some starch. If you want to use it for something as dont like wastage then you could put it in a container and wait till its cooled down then place it in ice cube trays and use as stock when required. I hope you enjoyed the end result. xx 

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  • Just in the middle of making

    Submitted by KrisLK on 1. August 2016 - 14:00.

    Just in the middle of making this dish at the moment. Just wondering what happens to the red stock at the end. Does that get added to the rice, or discarded? Maybe it will be obvious once I've finished, but wanted to double check. Thanks

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