Home Recipes Mo Wyse Smith & Daughters Extras Mexican red rice Share on Facebook Share on Twitter Share on Pinterest Share on Google+ Email this page Print this page Mexican red rice ByMo Wyse, Shannon Martinez FromSmith & Daughters Serves4-6 PhotographerBonnie Savage Share on Facebook Share on Twitter Share on Pinterest Share on Google+ Email this page Print this page Add to my collections I want to cook this11 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 Add to my collections I want to cook this11 Share on Facebook Share on Twitter Share on Pinterest Share on Google+ Email this page Print this page Like this page? Back to top
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