The jalapeño chillies give a lovely smoky but subtle spicy flavour and cooking it in your Kotori makes it
even easier! A great side dish which is vegetarian and vegan – best of all your leftovers can be used the next day to make ‘Mexican fried rice’, just fry in the same way you would normal cold rice and it’s a delicious twist to a lunchtime staple.
AuthorHungry PandaCategoryVegDifficultyIntermediateAdd the rice, garlic, onion and jalapeño to the Kotori inner bowl.
Add the fajita mix to the tomato juice mixture and then pour on top.
Stir well, add a pinch of pepper and top with water to the LONG GRAIN water level 1 line.
Place the lid and select the LONG GRAIN rice function and press START.
When the cooking cycle is complete, lift the lid, it will look slightly wet. Stir the rice to release the steam and moisture.
Add salt and stir again and leave on KEEP WARM for at least 10 minutes – this will dry the rice and intensify the flavour.
Ingredients
Add a handful of frozen/fresh peas or sweetcorn at the beginning of the cooking cycle to add extra flavour and colour. For meat lovers this pairs well with fajitas!