Mexican Rice Recipe

In this post, I bring you a new proposal for those palates who love spicy flavours.  It is the recipe for spicy rice in the Mexican style and besides being healthy, is very fast to cook; it only takes 30 minutes. So, if your routine doesn't allow you to cook as much as you'd like due to lack of time, this recipe is for you.

Why does spicy food not have more followers? At the physiological level, the cause of that inexplicable taste by the spice is capsaicin, the active component of the chilli. This one stimulates the sensorial neurons that regularly respond to pain. Nevertheless, consuming chilli causes strong unloading of endorphins and for this reason, it is more pleasant than painful.  Give this one a try; it is very, very pleasant indeed.
Prep Time: 10 mins
Cook Time: 20-25 mins
Serves: 4
15g butter
225g long grain rice
400g canned tomatoes
300ml vegetable stock
salt and freshly ground black pepper
1 red chilli, seeds removed and chopped or 1⁄2 -1 tsp ground chilli powder
1 red bell pepper and 1 green bell pepper, sliced into rings and seeds removed
1 onion, peeled and sliced
1. Melt butter in a non-stick pan. Fry the rice and add the contents of the can of tomatoes, stock, and seasoning and chilli powder to taste.  Bring to the boil and stir.

2. Lay the peppers and onions on top. Cover the pan with a lid and simmer for 15 min until all the liquid has been absorbed and the rice is tender.