Mexican · Dinner
Mexican Red Rice
Long-grain white rice toasted in oil then simmered with puréed tomato, garlic, and onion until every grain turns rust-red, finished with cumin and lime juice. Served with black beans and cilantro, this vegetarian side relies on charred tomato depth for its colour and body.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
425Calories
8.5gProtein
15.2gFat
65.1gCarbs
4.2gSugar
4.4gFiber
412mgSodium
0mgChol
2.1gSat Fat
396mgPotassium
52mgCalcium
2.2mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
vegan
low-calorie
herb-salt
all-time-classics
vegan
Instructions
1
Prep
Blend tomato, garlic, and onion until smooth. Measure stock, cumin, and salt.
2
Toast
Heat oil in a saucepan over medium heat for 1 minute, add rice, stir constantly for 3–4 minutes until pale golden and fragrant.
3
Simmer
Add blended tomato mixture, stock, cumin, and salt; bring to a boil, then cover and simmer over low heat for 18–20 minutes until liquid absorbs and rice is tender.
4
Rest
Remove from heat and let covered rice sit for 5 minutes to redistribute moisture.
5
Plate
Fluff rice with a fork, fold in beans and lime juice, then spoon onto a plate and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup240g long-grain white rice, uncooked
- 4 tbsp60ml vegetable oil
- 22 small tomato (about 90g)
- 2 clove2 clove garlic
- 4 tbsp40g white onion
- 2/3 cup160ml vegetable stock, low-sodium
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 2 tbsp30g canned black beans, drained
- 2 tsp10ml lime juice
- 2 tbsp2 tbsp fresh cilantro
