Mexican red rice
⏱ 30 minEasy🇲🇽 Mexico4 servingsLentenVeganKid-friendly
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Ingredients
- rice300 g
- tinned tomato / passata200 g
- onion1
- garlic2 cloves
Optional
- canned corn3 tbsp
- peas100 g
- cumin1/2 tsp
- vegetable stock500 ml
- chili1
Assumed: salt, pepper, oil, water.
Method
- Toast the rice in oil 3–4 min, stirring, until golden.
- Blend the tomato, onion and garlic.
- Add the purée to the rice, stir 2 min, add 2 cups of stock or water and salt.
- Cover, low heat 15 min (with peas, corn), rest 5 min covered.
Tip: Toasting the rice before adding liquid is the secret — it stays fluffy.
Nutrition per serving (estimate)
420kcal
7 gprotein
14 gfat
68 gcarbs
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