Mexican Red Rice

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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. 

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Serves 4-5 (Adapted from Thomasina Miers) 

Ingredients 

  • 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

Method 

  1. Heat the oil in a heavy bottomed saucepan & add the onion. sauteing for a few minutes before adding the chilli and garlic. 
  2. 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. 
  3. 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. 
  4. Remove from the heat, cover with grease-proof paper & add a lid & place in a low heated oven (120°C) for 10-20 minutes. 


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