Mexican Red Rice

Ingredients

• Long-grain white rice180 g
• Tomatoes, chopped150 g
• Onion, finely diced50 g
• Vegetable stock250 ml
• Frozen peas80 g
• Cooking oil1 tbsp
• Garlic, minced5 g

Method

1. Rinse rice and drain thoroughly; finely chop or blend tomatoes.
2. Heat oil over medium heat; stir rice and onion for 4 minutes, then garlic for 20 seconds.
3. Add tomatoes and cook 2 minutes; add stock, bring to a boil and stir in peas.
4. Cover and cook over very low heat for 15–18 minutes until rice is tender; rest off heat 10 minutes and fluff.

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