Mehhiko punane riis (Arroz rojo)
A delicious rice dish from Mexican cuisine to serve alongside any Mexican dish. This dish is made with long-grain rice, tomatoes, garlic, and onions, often with peas, corn, or carrots.
This food is prepared using different techniques, I have liked to prepare it in such a way that the rice is browned dry in a pan before cooking, it gives the rice a nice nutty flavor nuance.
Preparation time: 45 minutes
Level: Easy
Quantity: for four
Ingredients:
250 g of long-grain rice
3 medium tomatoes, roughly chopped
1 large onion finely chopped
2 tbsp tomato paste
6 garlic cloves, minced
2 medium carrots, coarsely grated
2 fresh chilies, chopped
100 g green peas, frozen peas are fine
Salt and black pepper to taste
If desired, 100 g of canned corn
Fresh parsley or cilantro to serve
100 ml cooking oil for frying
Preparation:
- Pour the rice into a dry pan and fry, stirring occasionally, until the rice is lightly browned.
- Chop the onion and garlic, pour oil into a large pan with a thick bottom, and fry until lightly golden.
- Add rice, tomato, tomato paste, peas, grated carrot, chopped chili pods, and, if desired, canned corn.
- Fry this mixture for about 5 minutes and then add water until the mixture is completely covered with water. Cover with a lid, reduce the heat to low, and simmer for about 30 minutes until the rice is cooked.
- Stir the food very lightly in between to make sure it doesn’t burn to the bottom. The slightly caramelized layer at the bottom of the food is part of it.
- Serve with Mexican dishes or enjoy them as a separate dish.
Ready!!
