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Mexican Rice with Chipotle

When it comes to Mexican food, apart from beans and tortillas, red rice, as it is known in Mexico, is a staple of everyday meals.

Ingredients

  • 2 tablespoons of olive oil
  • 3 tomatoes
  • 1 small onion, quartered
  • 1 clove garlic, peeled
  • Salt and pepper, for seasoning
  • 1 teaspoon Chipotle Paste
  • 150g basmati rice
  • 150g carrot, finely diced
  • 250ml chicken stock
  • 150g frozen peas
  • 1 bay leaf

Preparation Method

  1. Preheat the oven to 200°C / 390°F. Place the tomatoes, garlic clove and onion in a small roasting pan. Drizzle with 1 tbsp olive oil and season with a pinch of salt and pepper. Roast for 20 minutes.
  2. Once the vegetables are roasted, remove them from the oven and place them in a blender. Add the Chipotle paste and blend well. You should get about 1 cup of puree.
  3. Prepare the basmati rice by washing it on the kitchen tap with a fine mesh strainer. Rinse it with cold water until the water runs clear and set aside.
  4. In a deep pan, heat the remaining olive oil over medium heat. Once ready, add the rice and carrots and fry them lightly for a minute or two. Now add the chipotle tomato puree, stir and introduce the chicken stock and season with a pinch of salt and pepper. Stir once to ensure the liquid is evenly distributed and finally add a bay leaf.
  5. Cover the pan with a lid and cook over a low heat for 20 minutes or more. Add the frozen peas 5 minutes before the rice is ready (without stirring) and cook until all the liquid is absorbed and you get a lovely fluffy rice.
  6. Serve your chipotle rice warm and for a complete meal, we like to serve it alongside the chilli fried egg, garnished with avocado, fresh chilli, coriander, crispy onion and a spoonful of creme fraiche. Alternatively, you can just serve it as a side dish with some avocado and some coriander scattered on top.
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