This rice dish is full of flavour and texture and is great side for almost any savoury Mexican dish or just on its own with avocado and tangy salsa.
MEXICAN RED RICE
2 tablespoons vegetable oil
1 medium onion, finely chopped
1-1/2 cups uncooked long grain white rice
3 cloves garlic, minced
2-1/2 cups vegetarian/chicken stock (from the cubes is just fine)
400g passata/canned chopped tomatoes
1 teaspoon chilli powder
1/2 cup frozen petits pois
salt to taste
chopped spring onion/coriander for serving (optional)
- In a medium-sized saucepan, heat oil over medium heat. Add the chopped onion, sauté for a few minutes or until softened and translucent.
- Add the dry rice and continue cooking, stirring frequently, for about 5 minutes or until rice becomes a golden brown colour. Do not allow the rice to burn. Add the garlic to the rice and cook for one more minute.
- Add the passata/chopped tomatoes, chicken stock, petit pois, chilli powder and salt, mix well, lower heat and cover with a lid.
- Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.