Mexican Tomato RiceMexican Tomato Rice
“There are many ways to make this popular dish, known as arroz rojo in Mexico, but I like my mum’s version best,” says Mexican chef, supper club host and author Karla Zazueta, who created this gluten-free Mexican Tomato Rice. “My mum uses tomato purée instead of fresh tomatoes, which makes it simple, reliable and full of flavour. Traditionally, long-grain rice is used, but I prefer lighter, fluffier basmati.” Allow a little extra time for the rice to rest. Enjoy it alongside Karla’s Grilled Adobado Pork Steaks with Pineapple – search for the recipe online.
- Time: 25 min
- Servings: 6
Source: ocado.com
Ingredients
- rapeseed oil
- small onion, finely chopped
- garlic cloves, finely chopped
- basmati rice, rinsed well until the water runs clear, then soaked for 5 mins and
- double concentrate tomato purée
- salt
- chopped coriander