Mexican red rice
Long-grain rice toasted in oil until golden, then simmered in a blended tomato, onion and garlic broth until fluffy and orange-red.
Method
- 1
Rinse the rice in a sieve under cold water until the water runs almost clear, then leave it to drain well.
- 2
Blend the tomatoes, onion and garlic until completely smooth. You should have about 300 ml.
- 3
Heat the oil in a wide saucepan over medium heat, add the rice and fry, stirring often, until the grains turn opaque and light golden.
- 4
Pour in the tomato purée, standing back as it spits, and stir until most of it is absorbed and it darkens slightly.
- 5
Add the hot stock, salt and whole chilli, stir once and bring to the boil.
- 6
Cover tightly, turn the heat to its lowest setting and cook without lifting the lid.
- 7
Take the pan off the heat and leave it covered so the rice finishes steaming.
- 8
Remove the chilli, fluff the rice gently with a fork and scatter with coriander.
Notes
- Do not stir the rice once the lid is on, or it turns sticky.
- Diced carrot and peas are a common addition. Add a handful with the stock.
- Use vegetable stock to make it vegan.
Equipment
Sieve, Blender, Wide saucepan with a tight lid, Fork