Cooking

To be honest I'm not that good at this one - but it's a staple part of the Mexican diet, which is why I'm adding it in here. Maybe one day I'll do it well!! (For the moment I'll leave it to Rafa's sisters.)

Ingredients
1 cup of rice (washed and drained)
¼ spoon of finely diced garlic
1 tin of peas and carrots
butter or vegetable oil
½ cup of tomato purée
1 cup of cold water
1 ½ cups of vegetable stock (hot) (Yes, I know it should be chicken stock!)
3 spoonfuls of finely diced onion
1 sprig of finely chopped parsley
1 jalapeño/ serrano chilli
salt

Instructions
1. Put a large frying pan or saucepan on a medium heat.
2. Melt the butter or add the vegetable oil, so it covers the bottom of the pan.
3. Add the rice and add a little more butter or vegetable oil.
4. Add the onion and garlic and fry until the rice becomes clear.
5. Add the tomato purée, salt, cold water and parsley. Continue to cook until it starts to boil.
6. Add the hot stock and chilli. Cover the pan and lower the temperature to a simmer.
7. When the rice is spongy add the vegetables. It is almost ready.
8. When the rice is soft and the water has evaporated then it’s ready to serve.