Mexican Red Rice

1Preparation

1. Rinse the rice well until the water runs clear, then drain and leave in the sieve until almost dry.
2. Blend the tomatoes, onion and garlic until smooth.
3. Cut the carrot into small dice.

2Cooking

1. Heat the oil in a wide pot, add the rice and stir constantly until the grains turn light golden and you hear a gentle crackle.

   🔥 medium heat⏱ 7 min timer
2. Add the tomato purée and stir until most of the liquid has cooked off and it darkens slightly.

   🔥 medium heat⏱ 3 min timer
3. Add the hot stock, carrot, peas, whole chili and salt, stir once and bring to a boil.

   🔥 high heat⏱ 3 min timer
4. Cover, turn the heat to the lowest setting and cook without stirring until all the liquid is absorbed and small holes appear on the surface.

   🔥 low heat⏱ 17 min timer

3Serving

1. Turn off the heat, leave covered for 10 minutes, then fluff gently with a fork.
2. Garnish with coriander and serve alongside mole, enchiladas or tacos.

💡 Tips & common mistakes

• Common mistake: stirring the rice once it's covered, which breaks the grains and makes it sticky. Stir only once before covering.
• Dry the rice well after rinsing — wet rice won't toast and sticks to the pot instead.
• A whole chili adds flavour without much heat; only cut it open if you want spicy rice.

🔁 Substitutions

• Mexican homes often use chicken stock; use it instead of vegetable stock if you don't need a vegetarian version.
• Basmati can replace long-grain rice; use a quarter cup less stock.