Kotori spicy mexican rice

INGREDIENTS

1 rice measuring cup long grain white rice

1 clove garlic (crushed)

1 tbsp red onion (thinly sliced)

1 jalapeño chilli (chopped finely, seeds left in – depends on how spicy you like it!). You can substitute fresh with ’from a jar’ if you wish or omit

2 tbsp fajita seasoning mix

1 tbsp tomato paste mixed with 100ml water

Several pinches black pepper and salt

HOW TO MAKE

Add 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.