Stranger Foods

MexicanMexican tomato rice

Serves 4 | Prep 3 mins | Cook 17 mins

Versions of this dish - a relative of spanish rice - are popular all over South America. It is a delicious medley of rice, tomatoes, peas and aromatic flavourings.

Source: The Half Hour Cook

Ingredients

Metric

Imperial

x0.5

1x 400 g can chopped tomatoes
30 ml vegetable oil
½ onion, roughly chopped
2 cloves garlic, roughly chopped
500 g long grain rice
750 ml vegetable stock
½ tsp salt
3 fresh chillis
150 g frozen peas
ground black pepper

Instructions

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Pour the tomatoes and juice into a blender, and process until smooth.
Heat the oil in a large, heavy pan, add the onion and garlic and cooker over a medium heat for until softened. Stir in the rice and stir-fry for .
Add the tomato mixture and stir over a medium heat for until all the liquid has been absorbed.
Stir in the stock, salt, whole chillis and peas. Bring to the boil. Cover and simmer for about , stirring occasionally, until the rice is just tender.
Remove the pan from the heat, cover it with a tight fitting lid and leave it to stand in a warm place for .
Remove the chillis, fluff up the rice lightly with a fork, and serve in warmed bowls, sprinkled with black pepper. The chillis can be used as a garnish if you like.

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