Mexican Red Rice

Method

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1. Rinse the rice in a sieve under cold running water, rubbing it with your fingers, until the water runs clear. Drain thoroughly for 10 minutes.

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2. Blend the tomatoes, onion, garlic and tomato purée until completely smooth, then measure the purée and top it up with stock to make 700 ml total.

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3. Heat the oil in a heavy lidded pan over medium heat. Add the drained rice and fry for 6 to 8 minutes, stirring often, until the grains turn chalky white and then pale gold and smell toasted.

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4. Add the carrot and cook 2 minutes.

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5. Pour in the tomato-stock mixture — it will hiss — add the salt and the whole jalapeño, and bring to the boil.

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6. Stir once, then reduce to the lowest heat, cover tightly, and cook 18 minutes without lifting the lid.

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7. Scatter the peas over the surface, replace the lid, and leave off the heat for 10 minutes.

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8. Fluff with a fork, remove the jalapeño, fold through the coriander, and serve.

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Chef’s Tips

• Toast the rice properly. Pale, untoasted rice gives a flat dish, and the nutty smell tells you when it is ready.
• One stir after the liquid goes in, and then leave it alone. Stirring releases starch and makes it gluey.
• The whole jalapeño flavours the rice without making it hot. Split it if you want the heat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Refried beans and any grilled meat
• Enchiladas or tacos
• A squeeze of lime over the top

Storage & Reheating

Refrigerate up to 4 days and freeze 2 months. Reheat with a splash of water, covered, so it steams rather than dries.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.