Mexican red rice

2–3 roma tomatoes (roasted, peeled, and de-seeded)
1 ½ cup vegetable stock
sea salt, if required

grapeseed oil
¼ onion, chopped fine
1 cup white rice

2 teaspoons garlic, minced

¾ cup small peas (frozen, optional)

Roast tomatoes, peel and deseed, and purée with the stock. Season with sea salt if required. Sauté onion and rice for 5–10 minutes, stirring frequently. Add garlic, and cook a few minutes longer. Add stock purée and simmer for 15 minutes covered. Uncover, fluff rice with a wooden spoon, and let stand for another 10 minutes. Add peas at this point if desired.

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