Mexican red rice

By: Mo Wyse, Shannon Martinez
From: Smith & Daughters
Serves: 4-6
Photographer: Bonnie Savage

Red, red riiiiice, stay close to meeeeee. Don’t let me be alone. Red, red rice you make me feel so fine.

Red rice is like plain rice, but way, way, waaaaayyyy better. Go to the effort, make yourself red rice with all your Latin dishes.

Ingredients

Quantity	Ingredient
2 tablespoons	olive oil
1	jalapeno, finely diced
2	garlic cloves, crushed
1	small white onion, finely chopped
1 teaspoon	cumin seeds
400g	long-grain white rice
125g	tinned diced tomatoes
1 litre	chicken or vegetable stock
1	fresh bay leaf
1 teaspoon	dried oregano
155g	frozen peas, thawed
handful	coriander, roughly chopped

Method

Heat the olive oil in a medium-sized saucepan over medium heat. Add the jalapeño, garlic, onion and cumin seeds and cook, stirring frequently, until soft.
Add the rice and cook for a few minutes until it just begins to take on some colour. Stir in the tomatoes and cook for a few minutes, then add the stock, bay leaf and oregano. Increase the heat to high and bring the rice to the boil, then reduce the heat to as low as it can go and cook the rice for about 20 minutes, until all of the stock has been absorbed.
Remove the rice from the heat and add the peas and coriander. Season with salt and pepper, then fluff with a fork and allow to steam off the heat for a few minutes before serving. Serves 4–6

Tags:: Vegan; Plant-based; Vegetarian

Mexican red rice

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