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Mexican red rice

Mexican red rice

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A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal270
fat1g
saturates0g
carbs54g
sugars6g
fibre3g
protein7g
low insalt0.5g
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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

Method

  • STEP 1

    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.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

A star rating of 4 out of 5.3 ratings
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