Hot, spicy, red, sour. This is the explosion of flavours that occurs when you bite into this rice dish. Mexican rice, although disputed to be Spanish in origin, reveals its own unique red and spicy characteristics through the use of cumin and tomatoes. Though commonly presented as a side dish alongside other mains, it is actually a healthy dish to savour on its own as a main dish too.
- Olive oil: 2 tbsp
- White onion: 1 small, chopped finely
- Rice: 3 cups
- Tomato puree: 340g (1 large can)
- Chicken broth: 3 cups
- Mixed peas: 1 cup
- Hot dog: 4, sliced
- Salt: 1 tsp
- Cumin powder: 1/2 tsp
- Tomato: 2, diced
- Spring onion: 1 stalk, chopped
- Lime (optional): 1, halved, for serving
- Heat oil in wok. Stir-fry onion till translucent.
- Add rice into wok. Stir to toast rice for 2 min.
- Add tomato puree and chicken broth. Simmer for 2min.
- Stir in mixed peas, hot dogs, salt and cumin.
- Leave to cook for 15 – 20min till rice is done.
- Stir in tomatoes.
- Garnish with spring onion. Drizzle some lime juice onto rice if desired.
- This recipe was kindly adapted from Damn Delicious’ ‘Mexican Rice‘.
- This dish would be best cooked with a casserole or cast iron pot if you have one, so as to prevent any burnt bits from sticking onto the base of the wok.
4 – 6 persons