The ultimate day out for food lovers!

Entertainment | Inspiration | Shopping | Tasting

Food creative
Recipe header image
Mexican fiesta rice picture

Mexican fiesta rice

You can keep this recipe veggie, but if everyone you're cooking for eats meat, some chopped smoked bacon in with the onions works well. 

Serves 8
Cooks in Preparation Time: 15 mins, Cooking Time: 25 mins
Difficulty Easy


2 tbsp olive oil
1 onion, finely chopped
2 peppers (choose your favourite colours), finely chopped
4 garlic cloves, very finely chopped or crushed
1 tsp cumin seeds
1 tbsp tomato purée
small pinch of sweet smoked paprika
250g basmati rice
450ml hot vegetable stock
finely chopped coriander and sliced spring onions to serve


Heat the oil in a large pan with a lid and add the onions, peppers, garlic and cumin seeds. Sizzle gently for 8-10 minutes until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 minute, then stir in the rice. 

Pour over the stock, bring to the boil, stir quickly, reduce the heat, then cover and simmer for 10 minutes. Turn off the heat and leave, covered, for a further 10 minutes. If serving straightaway, stir through the coriander and spring onions. Alternatively leave to cool, chill, then re-fry and stir the coriander and spring onions through at the end. 

Recipe cta

Sign up to our Newsletter

Click below to go to our newsletter sign up form. Once subscribed you’ll receive the latest Show news, exclusive offers and little extras from your favourite chefs and experts.

Click here to sign up now

Show Sponsor

Sign up for foodie offers and news
Newsletter Sign Up