Name: Mexican Red Rice with Red Pepper, Sweetcorn and Coriander
Prep time: 10 min
Ingredients: 2 tablespoons olive oil; 100g/1 small onion, peeled and finely chopped; 1 small red pepper/capsicum, stem and seeds removed, finely chopped; 8g/2 cloves of garlic, peeled and crushed; 200g/1 cup of long grain white rice, uncooked; 435ml chicken or vegetable stock; ¼ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; 30g tomato paste; 1 Jalapeno chilli pepper, whole; 150g frozen sweetcorn kernels (optional); 10g – 15g chopped fresh coriander, or to taste

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This wonderful, vibrant, fully loaded Mexican Red Rice, or Arroz Rojo, works well with a range of Mexican food. Technically served as a side, I could pretty much eat it just as it is! The rice is cooked in stock with sweet red pepper/capsicum and sweetcorn kernels and lightly flavoured with garlic, tomato puree and a hint of chilli.

I have added red pepper, sweetcorn kernels and a generous quantity of chopped coriander to a classic Arroz Rojo recipe. Feel free to omit them if you prefer.

How to make Mexican Red Rice with Red Pepper, Sweetcorn and Coriander

Where is this recipe from?

This wonderful recipe is slightly adjusted from this recipe by Recipe Tin Eats.

Collect all your ingredients together:

olive oil
onion, peeled and finely chopped
red pepper/capsicum, stem and seeds removed, finely chopped
garlic, peeled and crushed
long grain white rice, uncooked
chicken or vegetable stock
fine salt
freshly ground black pepper
tomato paste
Jalapeno chilli pepper, whole
frozen sweetcorn kernels (optional)
chopped fresh coriander, or to taste

How to make this wonderful side dish:

Heat the oil in a cast iron casserole dish over a moderate heat and add the chopped onion and red pepper/capsicum. Cook for 5 minutes, stirring from time to time, until soft and lightly caramelised.
Add the garlic and cook until aromatic, around 1 minute maximum.
Now add the rice, stock, salt, pepper, tomato paste, Jalapeno pepper and sweetcorn. Stir well, ensuring the tomato paste has dissolved. Bring to a gentle simmer, cover and cook for 15 minutes over a low temperature. Take off the heat and allow to sit for 10 minutes.
Remove the lid, fluff up the rice, taste and adjust seasoning, if necessary. Cook for a further 3 – 5 minutes if the rice is slightly undercooked.
Add the chopped fresh coriander. Stir to combine and serve.

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Mexican Red Rice with Red Pepper, Sweetcorn and Coriander

Course Side Dish

Cuisine Mexican

Keyword mexican, rice

Prep Time 10 minutes

Servings 4

Ingredients

2 tablespoons olive oil
100g/1 small onion, peeled and finely chopped
1 small red pepper/capsicum, stem and seeds removed, finely chopped
8g/2 cloves of garlic, peeled and crushed
200g/1 cup of long grain white rice, uncooked
435ml chicken or vegetable stock
¼ teaspoon fine salt
¼ teaspoon freshly ground black pepper
30g tomato paste
1 Jalapeno chilli pepper, whole
150g frozen sweetcorn kernels (optional)
10g – 15g chopped fresh coriander, or to taste

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Heat the oil in a cast iron casserole dish over a moderate heat and add the chopped onion and red pepper/capsicum. Cook for 5 minutes, stirring from time to time, until soft and lightly caramelised.
Add the garlic and cook until aromatic, around 1 minute maximum.
Now add the rice, stock, salt, pepper, tomato paste, Jalapeno pepper and sweetcorn. Stir well, ensuring the tomato paste has dissolved. Bring to a gentle simmer, cover and cook for 15 minutes over a low temperature. Take off the heat and allow to sit for 10 minutes.
Remove the lid, fluff up the rice, taste and adjust seasoning, if necessary. Cook for a further 3 – 5 minutes if the rice is slightly undercooked.
Add the chopped fresh coriander. Stir to combine and serve.