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Arroz Rojo a la Mexicana – Mexican Red Rice

Arroz Rojo a la Mexicana - Mexican Red Rice
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This Mexican red rice dish is a wonderful on its own or as a side for beef fajitas.

Arroz Rojo a la Mexicana - Mexican Red Rice

0 from 0 votes
Servings: 4
Author: The Cook

Ingredients

  • 1 cup long-grain rice
  • tablespoons vegetable oil
  • 1 white onion, finely chopped
  • 1 clove garlic, minced or finely chopped
  • 1 small serrano chilli, finely chopped
  • 440 g can diced or chopped tomatoes
  • cups chicken stock
  • 150 g cherry tomatoes, halved
  • ¾ teaspoon salt
  • 1 sprig fresh coriander, finely chopped (optional)

For garnish

  • basil leaves
  • grated Parmesan cheese

Instructions

  • Place rice in a bowl and cover with water by 2cm. Swirl around to rinse, and discard the water. Repeat the rinsing twice then drain well in a colander. Allow the rinsed rice to drain for 15 minutes.
  • Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until the rice starts to brown, 6 - 8 minutes, stirring often.
  • Meanwhile, in a blender, purée onion, garlic, chilli, and chopped tomatoes.
  • Add tomato purée to rice, increase heat to high, and cook, stirring, until the purée has been mostly absorbed, about 3 minutes (it will bubble and spatter).
  • Stir in chicken stock, cherry tomatoes, fresh coriander (if using), and salt and bring to a boil.
  • Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 - 20 minutes.
  • Let stand for 10 minutes before serving. Garnish with basil leaves and parmesan cheese
Rate & Comment on this this Recipe

Notes

You can add vegetables such as potatoes, carrots, peas and some dried fruits such as raisins, almonds or walnuts.
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