Mexican Red Rice
Happy Cinco de Mayo everyone! This is the first time I’ve actually celebrated the holiday. As a food blogger, there was no way I could let such an excellent excuse for a Mexican feast pass me by. So we feasted Mexican style last night, & more than likely will again tonight. I love being a food blogger!
I’m going to bring you two recipes today, the first one being this Mexican Red Rice & the second one is a recipe for Chicken Taquitos, so definitely keep an eye out for that. There might even be a surprise post about Cantaloupe Agua Fresca. Who knows. I’m kind of undecided & wacky like that.
Anyway, the Mexican Red Rice. If you’re anything like me, it needs little description, I was hooked from the first time I laid my eyes on the magnificent colour of the rice. It’s the tomatoes in the recipe that give the rice such an intense colour, & my god I can guarantee you that this rice tastes even better than it looks, & that’s saying something. This rice needs to be in your life today – as a side, as a main, as a snack, who cares! You can thank me later.
Serves 4-5 (Adapted from Thomasina Miers)
- 220g basmati rice
- 400g tin chopped tomatoes
- 1 tablespoon ketchup
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 1 clove of garlic, finely chopped
- salt & pepper
- 500ml chicken stock
- 50g carrot, diced
- Heat the oil in a heavy bottomed saucepan & add the onion. sauteing for a few minutes before adding the chilli and garlic.
- Continue cooking until the onion has turned translucent before adding the rice, the tin of tomatoes & the ketchup. Cook for roughly 5 minutes, stirring frequently, & season with salt & pepper.
- Add the stock & continue to simmer. After another 5 minutes add the carrot & cook for about 10 minutes more or until all the rice has been absorbed & the carrots are well cooked. Adjust the seasoning.
- Remove from the heat, cover with grease-proof paper & add a lid & place in a low heated oven (120°C) for 10-20 minutes.