Mexican Tomato Rice ~ Arroz Rojo

I love this recipe. It is so simple but the end result is a rice dish that tastes so fresh and delicious you want to keep eating more and more. You will see why this is a favourite in Mexico. This is a wonderful compliment to my Mexican Green Chilli with Tofu.

50 Minutes

Serves 2

? kcal per serving

METHOD

1 Soak the rice for 30 minutes in cold water with a large pinch of salt. When this has been done, rinse in cold water.

2 In a blender add the tomatoes and stock and blend until smooth.

3 In a saucepan, heat the oil and fry the garlic for 30 seconds before adding the rice. Fry for a minute to coat all of the grains in the oil and then pour in the tomato and stock.

4 Add the rest of the ingredients and stir well.

5 Bring to the boil, cover and reduce the heat to very low and cook until the liquid has been absorbed.

6 Serve.

RECIPE NOTES

Do not skip the soaking of the rice as this make a big difference to the finished dish.

RECIPE TIPS

Perfect for freezing.