Mexican red rice
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 270 | |
| fat | 1g | |
| saturates | 0g | |
| carbs | 54g | |
| sugars | 6g | |
| fibre | 3g | |
| protein | 7g | |
| low in | salt | 0.5g |
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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