Mexican arroz rojo2012-06-10
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
- Â½ tbsp tomato purÃ©e
- 140g frozen sweetcorn
- 140g frozen peas
- 1 bay leaf
- 200ml vegetable stock or water
- Â½ tsp crushed dried chillies, or to taste (optional)
- Â½ 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 3â€“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 purÃ©e, 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 30â€“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.