Mexican red rice

Mexican red rice

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(3 ratings)

Prep: 5 mins Cook: 12 mins


Serves 4
Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal270
  • fat1g
  • saturates0g
  • carbs54g
  • sugars6g
  • fibre3g
  • protein7g
  • salt0.5g
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  • 250g basmati rice
  • 250ml jar Mexican salsa, or homemade tomato salsa (see related recipes)
  • 600ml vegetable or chicken stock
  • coriander, to serve


  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.

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Comments, questions and tips

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9th Apr, 2016
Really didn't rate this recipe. Just ended up with sticky messy rice. Tasted ok but nothing special. Probably wouldn't bother again
21st Aug, 2014
I added some diced peppers and tomatoes at the end, very nice :-)
17th Jul, 2014
Such a simple idea, and really tasty. Will do this again
20th Sep, 2013
Where do I find the link for the related recipes? I want to make the homemade salsa
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