Mexican red rice
Rice cooked in a purée of tomato, onion and garlic, the everyday Mexican side dish, which relies on a clean salt like Xalte Original.
35 min · Serves 4
Ingredients
- 200 g long-grain rice
- 2 ripe tomatoes
- 1/4 white onion
- 1 garlic clove
- 350 ml chicken stock
- 2 tbsp mild olive oil
- 1 tsp Xalte Original salt
Method
- 1Blend the tomatoes with the onion and garlic to a smooth purée.
- 2Heat the oil in a saucepan and fry the rice over a medium heat for about 5 minutes, stirring, until lightly golden.
- 3Add the tomato purée and cook for 2 minutes; add the stock and the Xalte Original salt and bring to the boil.
- 4Cover, turn the heat down to its lowest setting and cook for 15 minutes without stirring.
- 5Turn off the heat, leave to rest covered for 5 minutes and fluff the rice with a fork.
