AI-generated imageMexican Tomato and Pea Arroz Rojo
Fluffy four-serving Mexican-style red rice made by toasting dry rice and simmering in tomato and vegetable stock with peas.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 300 g long-grain rice briefly and drain thoroughly for 10 minutes. Finely chop 100 g onion and 10 g garlic.
- 02
Heat 25 ml oil in a heavy pot over medium heat and toast rice 5–7 minutes until lightly golden. Add onion and garlic and stir two minutes.
Drain the rinsed 300 g rice well before it goes into hot oil to reduce splattering. Once grains turn lightly golden, lower the heat to add onion and garlic and move on before the rice scorches. - 03
Add 180 g tomato purée, 480 ml warm vegetable stock, 2 g cumin and 4 g salt; bring to a simmer. Cover, cook on low for 15 minutes, add 100 g frozen peas on top and cook five more minutes.
Pour the measured 480 ml warm stock slowly into the hot pan to avoid steam and splashes. Spread the 100 g frozen peas over the rice for the last five minutes; also follow any additional heating instructions on their packaging so they are hot throughout. - 04
Turn off heat and rest covered 10 minutes. Check that grains have no hard center and peas are hot, fluff gently with a fork and serve four.
If the grains remain hard after resting, add hot water in optional 20 ml increments and cook covered over low heat for three more minutes at a time. Spread leftovers in shallow containers and refrigerate ideally within one hour.
Before you cook
Check packaged vegetable stock for soy, wheat, celery and other allergens. Cool leftover rice in shallow containers within one hour if possible, refrigerate at 4°C/40°F or colder and eat within 24 hours or freeze. Reheat rice only once, reaching at least 74°C/165°F at the center.
Allergens: check commercial vegetable stock for soy, celery or gluten
Image & source credits
AI-generated image.
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