Mexican red rice
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Red rice is a popular Mexican dish.
It can be found on the menu of Mexican restaurants and as a comfortable homemade dish for every day. This is a simple and light side dish of rice flavored with spicy vegetables and spices - garlic, onions, ground cumin, chili. Cooked with a mixture of chicken broth and tomato sauce, the rice takes on a characteristic reddish hue. As a refreshing component, the rice is sprinkled with fresh herbs. Mexican red rice is a simple, tasty and easy to prepare dish. A bright and unusual side dish that can be prepared in half an hour. Try it!
Ингредиенты
Rice - 1 glass
Vegetable oil - 3 tbsp.
Garlic - 2-3 large cloves
Onions - 1 pc.
Hot pepper - 0.25-0.5 pcs. (taste)
Broth or water - 400-450 ml
Tomato sauce - 150-200 ml
Salt - to taste
Ground cumin - to taste
Fresh herbs - to taste
Рецепт
1. Measure vegetable oil into a saucepan. Heat oil over medium heat and add rice.
2. Stir-fry the rice for a few minutes until the grains are golden and crispy. The process took me about 5 minutes.
3. Add chopped onions and hot peppers. Continue to fry everything together until the onion is soft (about 5-7 more minutes).
4. Add chopped garlic. Stir the mixture and fry everything together for about another minute.
5. Pour in chicken broth and tomato sauce. I add half a can of home-canned tomatoes in their own juice, previously crushed in a blender. Sometimes I use water instead of broth. It turns out delicious too, but it tastes better with broth. Measure the proportions of the broth depending on the portion of rice. If, for example, there was 1 glass of rice with a volume of 300 ml, then there should be two glasses of liquid, i.e. 600 ml. Of this, 150–200 ml is tomato sauce, and the remaining 400–450 ml is water or broth.
6. Bring the broth to a boil, add spices to taste. Cover the pan with a lid, reduce the heat to low or slightly below medium - so that the water constantly simmers gently. Cook the rice for 20–25 minutes until all the liquid is absorbed. During this time, the rice will be completely cooked, but will remain crumbly.
7. Rice can be cooked longer by initially setting the heat to minimum if you prefer a more sticky, chewy consistency. For the restaurant version, the rice is placed in a baking dish, covered tightly with foil and baked at 170-175 degrees until all the liquid is absorbed (about 30-40 minutes).
8. Fluff the finished Mexican red rice with a fork, sprinkle with chopped fresh herbs and serve.
9. Bon appetit!