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Mexican Tomato Rice

By OcadoLife
“There are many ways to make this popular dish, known as arroz rojo in Mexico, but I like my mum’s version best,” says Mexican chef, supper club host and author Karla Zazueta, who created this gluten-free Mexican Tomato…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 3 tbsp rapeseed oil
  • ½ small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g basmati rice, rinsed well until the water runs clear, then soaked for 5 mins and drained
  • 4 tbsp double concentrate tomato purée
  • 1 tsp salt
  • 1 tbsp chopped coriander

Method

4 steps

  1. Step 1

    Heat the oil in a large pan over medium heat. Add the onion and fry for 2 mins, stirring gently. Add the garlic and cook for 1 min. Reduce the heat, tip in the rice and cook for a few mins, stirring until opaque.

  2. Step 2

    Stir in the tomato purée and salt until evenly coated. Stir in 500ml boiling water; cover and simmer for 15 mins or until the water has evaporated and the rice is tender.

  3. Step 3

    Turn off the heat, uncover slightly and leave to rest for 10 mins.

  4. Step 4

    To serve, fluff gently with a fork and garnish with the coriander.