Mexican red rice
Serves 4
Easy
Prep:
Cook:
Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side
Skip to ingredients
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- 250g basmati rice
- 250ml jar Mexican salsaor homemade tomato salsa (see related recipes)
- 600ml vegetable or chicken stock
- corianderto serve
Nutrition: per serving
- kcal270
- fat1g
- saturates0g
- carbs54g
- sugars6g
- fibre3g
- protein7g
- salt0.5glow
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.
