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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
Ingredients ˝ Onion, chopped 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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