Mexican Rice (Arroz Rojo)
This is the rice Mexicans eat every day, usually as a side dish with meat, poultry or fish.
Servings 4 servings
Ingredients
- 1/4 pc White onion
- 2 cups Stock or water
- Olive oil
- 1 cup Basmati rice
- 2 pcs Roma tomatoes
- 1/2 tsp Salt
- 1 clove Garlic
- 1 pc Chicken stock cube
- 1 jar Peas and carrots (330 g)
Instructions
- Blend the tomatoes, a clove of garlic and the onion in a blender or food processor. Set aside.
- Heat the oil in a saucepan over medium heat and test the temperature by adding a few grains of rice. If small bubbles form, add the rest of the rice and fry over high heat for 2 to 3 minutes, stirring constantly.
- Pour in the blended tomato, turn the heat to low and gently stir to mix in the tomato.
- Dissolve the salt or stock cube in the stock (or water) and add it once the rice has absorbed the tomato completely. Add the peas and carrots. When the liquid comes to a boil, turn the heat to low, cover and leave for 15 minutes.
- Open the pan and gently fluff the rice with a fork to spread the remaining tomato mixture and get an even red colour. Cover again and cook a few more minutes until all the liquid is absorbed.
