Arroz rojo – Mexican red rice

Ingredients for 4 portions

• 200 gRice, long-grain
• 2Tomatoes
• ½Yellow onion
• 1 cloveGarlic
• ≈ 450 mlWater
• 1Carrot
• 3 tbspRapeseed oil
• 1 cubeChicken stock
• 100 gGreen peas
• to tasteSalt

Method

1. Rinse the rice in a sieve under cold water until the water runs almost clear, then drain well.
2. Blend the tomatoes with the onion, garlic and a little of the water until smooth, then strain.
3. Peel the carrot and cut it into small dice.
4. Heat the oil in a medium saucepan over a medium heat and fry the rice, stirring often, until light golden, 6–7 minutes.
5. Pour in the tomato purée (careful, it spits) and fry it with the rice for 2–3 minutes, stirring, until almost all the liquid has gone.
6. Add the rest of the water, the stock cube, the carrot and the peas, season with salt and bring to the boil.
7. Cover, turn the heat right down and cook for 18 minutes without lifting the lid, until the rice has absorbed all the liquid.
8. Turn off the heat and leave to stand, covered, for 5 minutes. Fluff up with a fork before serving.

More recipes

• Sopa de fideo – Mexican tomato noodle soup30 min · ≈ $5/port.
• Frijoles de la olla – Mexican pot beans2 h 55 · ≈ $4/port.
• Arroz blanco – Mexican white rice with sweetcorn40 min · ≈ $4/port.
• Frijoles refritos – refried beans25 min