Red Rice, Mexican
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cup neutral oil
- 2 cup rice, (long grain rice)
- 4 cup chicken broth
- 3 clove (s) garlic
- 0.5 ½ onion (s)
- 0.5 ½ cup tomato sauce
- salt and pepper
- 1 cup peas and carrots, frozen
- kidney beans
- 1 avocado (s)
- 1 banana (s)
Print Recipe
Pin Recipe Instructions
- Peel garlic and chop finely. Peel the onion and cut into 0.5 cm thick slices.
- Heat the oil and sweat the rice until golden. Add the chicken broth, garlic, onion and tomato sauce. Salt and pepper and bring to a boil. Reduce heat and simmer covered until most of the liquid has been absorbed (approx. 20-25 min).
- Pre-cook the peas and carrots in salted water for about 1 minute. Add the peas and carrots to the red rice and fold in (also the beans if you like). Cover again and continue to simmer until liquid is completely absorbed (approx. 5-10 min).
- Cut the banana and avocado into slices. Decorate the rice with the avocado and banana slices and serve.
- Goes very well with Pipian verde de pollo (Green Mexican Chicken Fricassee).
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