Mexican Baked Rice

Prep Time


Cook Time

30 min




500 500 g Country Range Basmati Rice

1 1 tsp Country Range Turmeric

0.5 0.5 tsp Country Range Chilli Powder

1 1 tsp Country Range Whole Cumin Seeds

150 150 g Country Range Fancy Peas

150 150 g Country Range Frozen Sweetcorn

0.5 0.5 tsp Country Range Crushed Chillies

50 50 g Country Range Unsalted Butter

250 250 g Country Range Mild Salsa

1/21/2 green pepper, diced

1/21/2 red pepper, diced

2 2 Cloves garlic, minced

1 1 small handful fresh coriander, chopped

250 250 g plum tomatoes, quartered

250 250 g sour cream

750 750 ml water

pinch salt

Pinch pepper

Multiply by
  • 1Add the rice, turmeric, chilli powder and cumin seeds to a pan of boiling water and season to taste.
  • 2Bring to a simmer and cook until the rice is cooked through, remove from heat and allow to cool.
  • 3Once cooled mix in the peas, sweetcorn, diced peppers, coriander and crushed chillies.
  • 4Take a small skillet pan and heat a good knob of butter and add the rice mix but do not stir.
  • 5Allow the bottom to crisp and place in a pre-heated oven (180°C) for 15 minutes to heat through.
  • 6Repeat to create individual portions until all the mix is used.
  • 7To serve turn out the rice on to a plate and garnish with fresh coriander, sour cream, avocado and tomatoes.