Mexican red rice with vegetables - banner image

Mexican red rice with vegetables

Serves
4
Difficulty
Simple

Hearty Mexican red rice made with tomatoes, onion, carrot, and peas. An easy to prepare, delicious side dish for anything from grilled meats to mole.

Additional details

  • 1 cup rice
  • 1 medium carrot, peeled and diced into 5mm dice
  • 1 small onion peeled and finely diced (about 100g)
  • 1 large clove garlic, peeling and finely chopped
  • ½ tin of whole tomatoes drained blitzed into a puree
  • 1 1/4cup stock, (I used 1 Kallo cube to 1 1/4 cup water) plus ½ tsp sea salt
  • 1 tbsp of oil such as sunflower or olive oil
  • 1 green chilli split down the middle (clothes peg style)
  • 1 cup of frozen peas, defrosted
  • Parsley or coriander to garnish

Additional details

    1. Put the rice in a sieve and rinse well under cold water until the water runs clear. Place the rice in a bowl with cold water and allow to soak for 10-15 minutes. Drain thoroughly. 
    2. Prepare your stock in a small saucepan, adding the salt, allow to get hot but not boiling.
    3. In a heavy bottom saucepan about 20cm in diameter, over medium heat, add the oil when hot add the onion and cook until they just become sweet. Then add the rice, stir and fry until the onion becomes golden and the rice is chalky looking. Add the garlic and the carrot and stir until fragrant. 
    4. Stir in the tomato puree and cook until it has a dry appearance. Then add the stock and the split green chilli, stir, reduce the heat to low and cover with a tight-fitting lid — cook for 15 minutes or until done. 
    5. Remove from the heat, remove the lid, add the peas to the top in a single layer and place a clean tea towel over the pot, replace the top and let stand for 10 minutes to steam. 
    6. Lift the lid and the tea towel, fluff and mix in the peas, turn out onto a warmed serving dish. 
    7. Garnish with parsley or coriander