Mexican red rice
Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 12 mins
Vegetarian, Low-fat
- In a medium saucepan, combine basmati rice and salsa. Heat for 2-3 mins, then add stock. Mix together, bring to the boil, then cover and simmer over a very low heat. Cook for 10-12 mins or until the rice is tender. Serve scattered with coriander.
PER SERVING
270 kcalories, protein 7g, carbohydrate 54g, fat 1 g, saturated fat 0g, fibre 3g, sugar 6g, salt 0.5 g
Recipe from Good Food magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2068640/
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Ingredients
- 250g basmati rice
- 250ml jar Mexican salsa , or homemade tomato salsa (see related recipes)
- 600ml vegetable or chicken stock
- coriander , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 12 mins
Vegetarian, Low-fat
Ingredients
- 250g basmati rice
- 250ml jar Mexican salsa , or homemade tomato salsa (see related recipes)
- 600ml vegetable or chicken stock
- coriander , to serve
PER SERVING
270 kcalories, protein 7g, carbohydrate 54g, fat 1 g, saturated fat 0g, fibre 3g, sugar 6g, salt 0.5 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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06 July 2012
syd325 rated this recipe
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