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Riz rouge mexicain

Name: Riz rouge mexicain
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: MX
Ingredients: 300 g long-grain white rice; 300 g ripe tomatoes (or 250 g canned tomatoes); ¼ white onion; 1 garlic clove; 3 tbsp vegetable oil; 500 ml vegetable stock; 1 tsp salt; 1 carrot, finely diced; 70 g frozen peas; 1 serrano chilli, whole (optional); 2 sprigs fresh coriander (cilantro)

10m

Prépa

30m

Cuisson

Portions

Facile

Difficulté

Riz doré à l'huile puis cuit dans un bouillon de tomate, oignon et ail, avec petits pois et carottes.

#mexican#rice#tomato#side-dish#one-pot

Portions

6portions

Ingrédients

Nutrition

calories260

protein5g

carbs45g

fat7g

fiber2g

Par portion

Étapes

Rinse the rice

Put the rice in a sieve and rinse under cold running water, swishing it with your hand, until the water runs almost clear. Shake well and let it drain for a few minutes; dry rice fries better.

300 g rice

✅ C'est prêt quand : water runs almost clear and rice is well drained

Blend the tomato base

Put the tomatoes, onion and garlic in a blender with 125 ml of the stock and blend until smooth, with no visible chunks.

300 g tomatoes
¼ white onion
1 garlic clove
125 ml vegetable stock

✅ C'est prêt quand : mixture is smooth and pourable

Fry the rice

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Add the liquids

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Simmer

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Rest and fluff

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Rinse the rice

Put the rice in a sieve and rinse under cold running water, swishing it with your hand, until the water runs almost clear. Shake well and let it drain for a few minutes; dry rice fries better.

300 g rice

✅ C'est prêt quand : water runs almost clear and rice is well drained

Blend the tomato base

Put the tomatoes, onion and garlic in a blender with 125 ml of the stock and blend until smooth, with no visible chunks.

300 g tomatoes
¼ white onion
1 garlic clove
125 ml vegetable stock

✅ C'est prêt quand : mixture is smooth and pourable

Fry the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the liquids

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Rest and fluff

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History & Culture

The Story Behind the Dish

📍 All over Mexico📅 Colonial era🍚 MX

Rice came to Mexico with the Spanish in the 16th century, and Mexican cooks quickly gave it their own twist by frying it first and cooking it with native tomatoes.

In Mexico it's called 'sopa seca', dry soup, because it's traditionally served as its own course after a brothy soup and before the main dish.