Mexican red rice

Name: Mexican red rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexico
Ingredients: 300 g Long-grain rice; 3 Ripe tomatoes; ½ Onion; 2 cloves garlic; 500 ml Chicken stock; 1 Carrot, diced; 80 g Peas; 1 Jalapeño or serrano chilli; 2 sprigs coriander; 3 tbsp Vegetable oil; Salt (to taste)

Toasted rice simmered in a blended tomato, onion and garlic broth until fluffy: the classic side for any Mexican meal.

40 min10 prep · 30 cook
EasyDifficulty
410 kcalper serving

Ingredients

4 servings

Long-grain rice300 g
Ripe tomatoes3
Onion½
garlic2 cloves
Chicken stock500 ml
Carrot, diced1
Peas80 g
Jalapeño or serrano chilli1
coriander2 sprigs
Vegetable oil3 tbsp
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Rinse the rice until the water runs clear and drain well.
2
Blend the tomatoes, onion and garlic with a little of the stock until smooth.
3
Fry the rice in the oil, stirring, until it turns golden.
4
Pour in the tomato purée and cook until it darkens and thickens.
5
Add the rest of the stock, the carrot, peas, whole chilli, coriander and salt. Cover and cook over a low heat.
6
Turn off the heat and leave covered, then fluff with a fork.

Tips and questions

Why fry the rice first?: Toasting it in oil until golden seals the grains, so they stay separate and absorb the tomato without going sticky.
Can I make it vegan?: Yes, just use vegetable stock instead of chicken stock.
What do I serve it with?: It is the classic side for tacos, enchiladas, grilled chicken and refried beans.

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Mexican red rice

Ingredients

Steps

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