Rice & pasta
Mexican Red Rice
Loose rice tinted with tomato with carrot and peas.
VegetarianVeganGluten-free
Ingredients
- 300 g of white rice
- 300 g of ripe tomato
- 1/4 white onion
- 1 garlic clove
- 1 carrot in cubes
- 80 g of peas
- 40 g of oil
- 600 g of vegetable broth
- 1 teaspoon of salt
Step-by-step
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- Rinse the rice until the water runs clear and drain it well.
- Put the tomato, the onion and the garlic in the mixing bowl. Blend 30 sec/speed 6 and strain. Reserve the juice.
- Without washing the mixing bowl, add the oil and the rice. Saute 6 min/120°C/reverse/spoon speed until golden.
- Add the strained tomato juice, the broth, the carrot, the peas and the salt.
- Program 16 min/100°C/reverse/spoon speed.
- Let it rest covered for 5 minutes so the rice finishes fluffing.
- Fluff with a fork and serve.
Tips
- Sauteing the rice well is key for it to come out loose.
- Adjust the liquid according to the rice brand for a perfect point.
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