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Mexican Red Rice     Veg  HT ACC  Mexican  60mins plus standing


Serves 4   Hot  Vegetarian  Vegan  Grains Vegetables Accompaniment  Dairy Gluten Wheat free   Eggless  Mexico  Nth American  North American



60ml/2fl.oz. Corn Oil
350g/12oz Long-grain White Rice
2 - 3 plum Tomatoes, chopped
2 Garlic Cloves

˝ Onion, chopped
780ml/26fl.oz. Water
75g/3oz frozen Green Peas

75g/3oz frozen Sweetcorn Kernels




1. Place the rice in a bowl and cover with hot water and set aside for 20 minutes or until cooled.


2. Meanwhile, place the tomato and garlic in a food processor and process until smooth. Set aside. 


3. Once the rice has cooled, rinse under cold water until the water runs clear, then drain well and set aside.


4. Heat the oil in a  large saucepan, add the rice stirring to coat each grain well, then add the onion and sauté for about 5 minutes until the rice is golden. 


5. Drain any excess oil from the pan then add the tomato mixture and cook for a further 5 minutes over a medium heat. 


6. Add the water, adjust the seasoning

and bring to the boil. Reduce the heat and simmer, uncovered until almost all the liquid has been absorbed.


7. Add the frozen peas and sweetcorn, cover and cook for an further 5 minutes. 


8. Remove from the heat, cover  and allow to stand for 10 minutes. Serve hot.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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