This rice is a delicious dish with simularities to risotto as the rice is cooked with a rich tomato mixture and a selection of vegetables cooked with it. In this recipe.
Portions and Times
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6 Portions
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Prep: 10 minutes
Cook: 30 minutes
Ingredients
Mexican Rice
250g long grain rice
4 tomatoes, quartered
1 onion, quartered
3 garlic cloves, peeled
3 tbsp olive oil
500ml chicken or vegetable stock
1 carrot, peeled and finely diced
100g corn kernels
60g stringless beans, trimmed and finely chopped
4 mushroom, diced
To Finish
1 green chilli, deseeded and finely chopped
1 tbsp parsley finely chopped
To Serve
1 tbsp parsley finely chopped
Method
To Prepare Rice: Soak the rice in the water for 1 hour or wash it until the water runs clear.
Tomatoes and Onion: Place the tomatoes, onion and garlic in a oven proof container and sprinkle over 1 tbsp of the olive oil and a little salt and pepper and place it under a hot grill for 5 minutes until golden brown. Remove the mixture from the oven and puree the mixture.
To Cook: Heat 2 tbsp of the oil in a large saucepan over a moderate heat. Add the rice to the pan and cook it for a few minutes, stirring regularly until golden. Stir in the tomato puree and cook for 3 minutes.
Stir in the carrot, mushroom, beans, corn and stock. Season with a little salt and pepper and bring the stock to the boil then cover and reduce to a low simmer. Leave it to cook for 10-15 minutes, until the liquid is absorbed.
To Finish: Stir the chilli and parsley into the rice.
To Serve: Sprinkle the parsley over the rice and serve.