Mexican arroz rojo2012-06-10
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Flavoured with a small amount of spicy chorizo sausage and crushed dried chillies, this is a traditional taste of Mexico. A quick-to-prepare guacamole and soft flour tortillas complete the meal.
- 2 tbsp vegetable oil
- 75g chorizo sausage, chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 200g long-grain brown rice, rinsed
- 2 x 400g cans chopped tomatoes
- ½ tbsp tomato purée
- 140g frozen sweetcorn
- 140g frozen peas
- 1 bay leaf
- 200ml vegetable stock or water
- ½ tsp crushed dried chillies, or to taste (optional)
- ½ tsp sugar
- TO GARNISH sprigs of fresh coriander, lime wedges
- TO SERVE 4 flour tortillas
- Heat the oil in a large flameproof casserole or saucepan with a tight-fitting lid over a moderately high heat. Add the chorizo sausage and stir for 2 minutes. Add the onion and garlic and continue cooking for 3–5 minutes, stirring, until they are soft.
- Add the rice to the pan and stir for 1 minute, then stir in the tomatoes with their juice, the tomato purée, sweetcorn, peas, bay leaf, vegetable stock, crushed chillies, if using, and sugar.
- Slowly bring to the boil, stirring occasionally, then reduce the heat to low, cover the pan tightly and leave to simmer for 30–40 minutes until the rice is tender and all the liquid is absorbed. Season to taste.
- When the rice has finished cooking, remove from the heat and leave to stand for 5 minutes, with the pan covered. Heat the flour tortillas under a hot grill. Garnish the rice with coriander and lime wedges and serve with the warm tortillas.