Mexican red rice

A recipe for flavourful Mexican rice that yields 4 servings. This staple is so tasty that it can be eaten plain!

Recipe adapted from Recipetineats

Image from Recipetineats

INGREDIENTS

Your MJM contains:

• 1 tsp of garlic

• 1 Tbsp of onion flakes

• 2 cups of white rice

• 1 vegetable bouillon cube

• 1 tsp of cayenne pepper powder

• 1/4 tsp of salt

• 1 Tbsp of dried parsley

• 1 156mL can of tomato paste

Recipe

1. Heat 3-4 cups water in a large saucepan (or a rice cooker) over medium heat.

2. Add contents of the MJM (rice, bouillon cube, spices, salt) and entire tomato paste can (or less according to your taste). Stir until tomato paste is dissolved.

3. Cover saucepan with a lid, bring to a simmer, then lower heat to low.

4. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).

5. Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.

6. Fluff with fork, add lime or lemon juice to taste, then serve with some salad and a protein of your choice: salmon, eggs, tofu, chicken, etc!

   
   

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We hope that you enjoy this recipe. Please let us know how you find it!