A versatile side dish that traditionally accompanies Mexican food (but is great with steak, chicken or even enjoyed on its own)
Servings: 2 people
- 60 grams butter
- 1/2 cup basmati rice
- 2 small-medium tomatoes
- 1/2 large onion (or 1 small onion)
- 1 1/2 cups stock (chicken or vegetable)
Melt butter in a large heavy-based saucepan.
Add rice and cook over medium heat for 5 minutes or until rice browns, stirring from time to time.
Add chopped tomatoes and onion and continue cooking for 1-2 minutes.
Add warmed stock and cover saucepan with lid.
Simmer for 20 minutes, covered, stirring occasionally.
Season with salt and pepper and garnish with lemon and chives.
Calories: 429kcal | Carbohydrates: 47g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 929mg | Potassium: 399mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2150IU | Vitamin C: 19.6mg | Calcium: 41mg | Iron: 0.7mg