Mexican Rice
Arroz rojo, or red rice, is served at nearly every Mexican family meal and in most restaurants. It is the ancestor of Spanish paella rice and also owes much to Moorish cooking.
Fluffy tomato-red rice cooked with onion, garlic and stock. The classic side for tacos, enchiladas and fajitas.
Ingredients
Method
Rinse the rice until the water runs clear, then drain well.
Heat the oil and fry the rice for 5-6 minutes, stirring, until pale golden and slightly toasted.
Blend the tomatoes, onion and garlic with a splash of stock until smooth. Pour into the pan and cook for 2 minutes.
Add the rest of the stock, cumin, carrot and salt. Bring to the boil, cover and cook on the lowest heat for 15-18 minutes.
Rest off the heat for 10 minutes, then fluff with a fork.
Toasting the rice in oil before adding the liquid keeps the grains separate and fluffy.
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