Since we’re on the subject of Mexico, a dish that represents this vast and varied culture is most appropriate.  This is actually a difficult one, as tastes change according to where you are in Mexico.  In Central Mexico you’ll find a blend of Aztec and Spanish cuisine, with typical ingredients such as chillies, nuts, seeds, spices and cocoa.  Southern Mexico is more popular for its variety of dried peppers and savoury stews and sauces.  Seafood garnished with tomatoes and herbs is well known along the Pacific Coast and in Yucatan you’re likely to see Mayan delicacies such as Pork Pibil cooked in banana leaves and served with Achiote Sauce.  However, Mexican does have its staples and key ingredients in the kitchen are corn, black beans and chilli.  I thought it might be nice to show something quite simple and to everyone’s taste, Mexican Rice.  You can make this as spicy or as mild as you like by controlling the quantity of chilli in the dish and it makes a great accompaniment to on of our Cypriot stews.  Afiyet Olsun.

You will need:

2 cups long-grain rice

3 cups chicken stock

½ cup pureed tomato

1 small chopped onion

1 garlic clove

2 small chopped carrots

½ cup peas

2 small chopped chillies (Red or Green depending on your taste for the heat)

Oil for frying

Preparation:

In a pot heat oil and fry chopped garlic and onions to soften but don’t brown too much.  Fry rice until golden brown, stirring all the time.

Pour out excess of oil and add tomato puree.  Cook for 2-3 minutes. Pour the chicken stock in and bring to the boil.  Now add your chopped vegetables and stir once.