Mexican Red Rice with Red Pepper, Sweetcorn and Coriander
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.
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
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Collect together your equipment (see Recipe Notes below) and ingredients.
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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.
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Add the garlic and cook until aromatic, around 1 minute maximum.
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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.
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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.
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Add the chopped fresh coriander. Stir to combine and serve.
Recipe Notes
Equipment:
- kitchen sales and measuring spoons
- chopping board and knife
- cast iron casserole dish
- garlic crusher
Where is this recipe from?
This wonderful recipe is slightly adjusted from this recipe by Recipe Tin Eats.