A side dish worthy of a main, this Mexican rice is exactly what your burrito needs.
- 1 x 440g tin of good-quality tomatoes
- 1 large onion, peeled and quartered
- 2 fresh jalapenos
- about half a cup of oil
- 2 cups long grain rice
- 3 fat garlic cloves, peeled and minced
- 2 cups stock
- 2 tablespoons tomato paste
- 1 tablespoon red pepper paste (optional, but I keep some on hand for my Turkish recipes)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- chopped canned chipotles in adobo sauce if you want the rice to be smoky – add to your heat preference
- Lime, coriander, and chopped green onion to serve
- Preheat your oven to 180C.
- In a blender, add the tomato, onion and jalapeno. Blend until smooth.
- Measure out two cups of the tomato mix and set aside. I use the rest of the mix in my salsa so as not to waste it.
- Heat a large heavy-based pan that can also go in the oven (one with a lid is preferable) and the oil over medium heat.
- While the pan is heating up, rinse your rice until the water runs clear.
- Add the drained rice to the oil and stir to coat. Keep stirring and sauteeing about 10 minutes.
- Add the garlic and sautee until the garlic is fragrant.
- Stir in your tomato mix, stock, tomato paste, pepper paste if using, salt, sugar, and the optional chipotles.
- Turn the heat up, and when the mix begins to boil, take off the heat.
- Put the lid on the pan and place in the oven.
- After about 15 minutes, take it out, give it a good stir and then even it out again. Put the lid back on and put in the oven for about another 15 or so minutes, until the rice is cooked, and there is no liquid in the bottom of the pan.
- Turn it out into serving dish and squeeze over the fresh lime.
- Top with coriander and sliced green onions.
Keywords: red rice, mexican rice, burrito rice,