Ingredients
- 1 cup of basmati rice
- 1 cup of carrots, chopped
- 1 cup of frozen peas
- 0.5 onion, cut into big chunks
- 2 tomatoes, quartered
- 1 clove of garlic, peeled
- 2 tbsp of olive oil
- 1 tsp of gran luchito chipotle paste
- 1 bay leaf
- 1 cup of chicken stock
- 4 free range eggs
- 1 tsp of gran luchito smoky chipotle fajita and taco mix
- 3 tablespoons of creme fraiche
- 1 avocado
- 1 fresh green chilli, chopped
- 1 handful of red onion, chopped
- 1 squeeze of lime
- 1 handful of coriander, roughly chopped
Method
Step 1
Preheat your oven to 200°C/392°F.Step 2
Place tomatoes, garlic clove, and onion into a small baking dish, add a drizzle of olive oil, and pinch of salt and pepper. Bake for 20 minutes.Step 3
Once your vegetables are roasted, take them out of the oven and place them into the blender, add the Chipotle Paste and blend until smooth. You should have 1 cup of puree.Step 4
In the meantime prepare basmati rice, place it in a fine mesh sieve, wash under the kitchen tap with cold water until the water runs clear, then let it dry.Step 5
In a deep saucepan add a drizzle of olive oil, add the rice and diced carrots into your pot, fry them lightly for a minute or two.Step 6
Now add the Chipotle tomato puree. Stir and pour in chicken stock, season with a pinch of salt and freshly ground pepper. Stir once to make sure the liquid is distributed evenly, and add a bay leaf and cover your pot with a lid.Step 7
Simmer on a low heat for 20 minutes or so. Add the frozen peas 5 minutes before your rice is ready (without stirring), and cook until all the liquid is absorbed and you get lovely fluffy rice.Step 8
Make quick chipotle oil by adding a drizzle of olive oil to a frying pain and Smoky Chipotle Fajita and Taco Mix.Step 9
Gently crack egg into pan, cook fried egg until white is set and to your liking – we love crispy edges!Step 10
To serve we like to add some avocado, fresh chillies, coriander, chopped onion for crunch and a dollop of creme fraiche.