Stella and Spice Mexican Rice (Arroz Rojo)
40 min
A vibrant red rice cooked in tomato sauce and chicken stock, a Mexican staple with cilantro and jalapeño.
| prepHave hot water ready in a kettle | ||||||
| 3 tbsp canola, vegetable, or corn oil | Fry onion & garlic over medium heat until lightly browned | Stir tomato sauce into rice, 30 sec | Add hot water, salt, cilantro & jalapeño; boil until water evaporates | Cover, simmer on lowest heat 20 min | Fluff with fork, mix in tomato layer | |
| 1/4 small onion | ||||||
| 1 garlic clove | ||||||
| 300 g Mahatma® Extra Long Grain White Rice | Toast rice in oil, stirring constantly, 5 min until golden | Add bouillon & garlic powder, toast 1 min | ||||
| 1 tbsp Knorr chicken bouillon | ||||||
| 1/2 tsp garlic powder | ||||||
| 2 roma tomatoes | Blend tomatoes with fried garlic | |||||
| 1 garlic clove (fried, for blending) | ||||||
| 480 ml hot water | ||||||
| 1/4 tsp salt | ||||||
| 3 sprigs cilantro | ||||||
| 1 jalapeño | ||||||
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