Mexican Rice

Name: Mexican Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 300g long-grain white rice; 400g crushed tomatoes; 1 white onion, diced; 2 cloves garlic; 600ml chicken or vegetable stock; 3 tbsp vegetable oil; 1 tsp cumin; salt to taste; frozen peas and corn optional

Fluffy tomato-flavoured arroz rojo — the essential Mexican side dish. Frying the raw rice in oil until golden before any liquid goes in keeps the grains separate and fluffy instead of clumping into a sticky mass.

Total time

35 min

Prep

5 min

Cook

30 min

Difficulty

easy

Cuisine

Mexican

vegetarianvegangluten-free

Ingredients

300glong-grain white rice

400gcrushed tomatoes

1white onion, diced

2 clovesgarlic

600mlchicken or vegetable stock

3 tbspvegetable oil

1 tspcumin

saltto taste

frozen peas and cornoptional

Instructions

Fry rice in oil over medium heat, stirring, until golden, about 5 minutes.

Add onion and garlic, cook 2 minutes.

Blend tomatoes with a little stock. Add to rice.

Add remaining stock, cumin and salt.

Bring to boil, cover and cook on lowest heat 18 minutes.

Rest covered 5 minutes. Fluff with a fork.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

227

Protein

4.2g

Fat

11g

Carbs

29g

Fiber

2.1g

Sodium

578mg

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