Side/Rice

Mexican Red Rice

Time: 40 min Yields: serves (as a side) Cost: $2.06 per serve Difficulty: 4/10

From the Fireworks Foods website, under Arroz a la Mexicana in all capital letters. Their website’s top banner is a flame gif on loop. I haven’t got this recipe quite right yet. It’s definitely a side, but I’ve just been pretending it’s a main and eating that, it’s yum.

Ingredients

  • Rice (long-grain) 1.5 cups
  • Vegetable oil 0.25 cups
  • Tomato 2 whole
  • Brown onions 1 whole (small)
  • Garlic 4 cloves
  • Chicken stock 3.5 cups

    • small (small)

  • Carrots 1 whole
  • Peas 2 tbsp
  • Salt to taste

Steps

  1. In large bowl add the rice, and hot water to cover. Stand for 10 minutes, then drain and rinse well in cold water, then drain again.
  2. Heat oil on high heat in large pot, then add rice and stir into the oil. Fry until the colour changes.
  3. Roughly chop the tomatoes, onion and garlic then blend until smooth.
  4. Add puree to pot and continue cooking over high heat until the mixture is dry.
  5. Dice the carrot into small pieces.
  6. Add the carrot, peas, stock and salt. Stir well and then reduce heat to medium and cover.
  7. Cook until liquid has been absorbed and the surface has air holes across it.
  8. Loosen rice with a fork before serving.