Food ‘n Drink

I had a bash at recreating a spicy mexican rice, the type you can get on the side in a mexican restaurant usually, along with other various restaurants (Chiquitos, Nandos etc). I did a little looking online and found that most recipes seemed to follow a similar pattern of frying the dry rice in butter until golden brown, adding onions, garlic, peppers, crushed tomatoes and chilli, and then adding a stock and simmering for 20 minutes.

I used this method and whilst the rice had a kick and tasted okay it wasn’t what I was after. I know I didn’t simmer the rice for long enough however it was to go with steak and the steaks were already ready. I realise the usual colouring will come from Saffron or Tumeric but if anyone has a good recipe to try that’s a close match to the usual restaurant style I’d love to hear it