This vegan, gluten-free, eggs-free, nuts-free and lactose-free Mexican Rice is a delicious dinner dish made with green bell peppers, onions, white rice and tomatoes in a zesty hot sauce.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 45 mins – easy
🍽 5 servings – 223 kcal per serving
| Serving
238g |
Fat
6g |
Sat. fat
0g |
Sodium
2970mg |
| Carbs
38g |
Fibers
1g |
Sugars
4g |
Proteins
4g |
INGREDIENTS
- 2 green bell peppers
- 1 onion
- 1 clove of garlic
- 1 tsp rosemary
- ½ tsp basil
- 2 tbsp sunflower oil
- 1 cup white rice
- 2 tomatoes
- 1 tsp salt
- ¼ tsp black pepper
- 2 cups hot sauce
TOOLS
- 1 knife
- 1 frying pan
- 1 spoon
- 1 lid
- 1 serving plate
STEPS
Trim and chop green bell peppers. Peel onion and garlic, then chop them. Next, dice rosemary and tomatoes.
Heat sunflower oil in a frying pan. Stir in rosemary, basil, green bell peppers, onions, and garlic with a spoon for 2 minutes. Add white rice and cook for 5 minutes. Then, add salt, black pepper, hot sauce, tomatoes, and rosemary. Cook for 5 minutes, then add water and cover it with a lid. Let it cook for 20 minutes on low heat to get mexican rice.
Transfer mexican rice to a serving plate.
It’s ready to be served !
