Cinco Fiesta

Mexican red rice

Fluffy, tomato-tinted rice, fried before it is simmered. The frying step keeps the grains separate.

Side · 45 minutes · vegetarian · All recipes

Ingredients

Serves 6
  • 1.5 cups long-grain white rice
  • 3 tbsp oil
  • 2 plum tomatoes, quartered
  • 0.25 white onion
  • 1 garlic clove
  • 3 cups chicken or vegetable stock, divided
  • 0.75 tsp salt
  • 0.5 cup frozen peas and diced carrots (optional)

Method

  1. Cover the rice with hot water for 10 minutes, then drain well and rinse until the water runs clearer. Shake dry.
  2. Blend the tomatoes, onion and garlic with half a cup of the stock until smooth.
  3. Fry the rice in the oil over medium heat, stirring, until pale golden and some grains turn opaque, about 5 minutes.
  4. Add the blended tomato and stir until it is mostly absorbed. Pour in the remaining 2½ cups stock and the salt, add the peas and carrots, and bring to a boil.
  5. Cover, turn the heat to the lowest, and cook for 18 minutes. Rest off the heat for 10 minutes, then fluff with a fork.

Notes

  • Do not lift the lid while it cooks.
  • Use vegetable stock to make it fully vegetarian.

Sources: UNESCO Intangible Cultural Heritage (inscribed 2010)