Mexican red rice
Rice toasted and then cooked in puréed tomato and stock, the classic Mexican side dish, in which the garlic and onion salt forms the base of the sauce.
35 min · Serves 4
Ingredients
- 300 g long-grain rice
- 2 tbsp (30 ml) sunflower oil
- 200 g crushed tomato
- 550 ml chicken or vegetable stock
- 1.5 tsp Xalte Garlic & Onion salt
- 100 g peas and diced carrot
Method
- 1Rinse the rice until the water runs clear and drain well.
- 2Heat the oil in a saucepan and toast the rice for 4-5 minutes over a medium heat, stirring, until pale golden.
- 3Add the tomato and the Xalte Garlic & Onion salt and cook for 2 minutes, until the tomato darkens.
- 4Add the stock and vegetables, bring to the boil, cover and cook over a very low heat for 18 minutes without stirring.
- 5Rest, covered, for 5 minutes and fluff the rice with a fork.
