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Ingredients

  • 250g basmati rice
  • 250ml jar Mexican salsa, or homemade tomato salsa (see related recipes)
  • 600ml vegetable or chicken stock
  • coriander, to serve

Method

  • STEP 1

    In a medium saucepan, combine basmati rice and salsa. Heat for 2-3 mins, then add stock. Mix together, bring to the boil, then cover and simmer over a very low heat. Cook for 10-12 mins or until the rice is tender. Serve scattered with coriander.

Recipe from Good Food magazine, April 2012

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Overall rating

A star rating of 3.9 out of 5.6 ratings
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