Mexican Rice

Method

1. 1
   • white rice300 g
   • vegetable oil2 tbsp

   Toast the rice — Heat the oil in a pot and toast the dry rice for 4 minutes, stirring, until it smells nutty and turns opaque.

   ⏱5 min
2. 2
   • onion1
   • garlic3
   • tomato paste2 tbsp
   • ground cumin1 tsp
   • smoked paprika1 tsp

   Sauté aromatics and spices — Add the onion and garlic and cook for 3 minutes. Stir in the tomato paste, cumin, and smoked paprika and toast for 1 minute.

   ⏱4 min
3. 3
   • white rice300 g
   • vegetable stock6 dl
   • peas100 g
   • carrot1
   • saltto taste

   Simmer the rice — Pour in the stock, add the peas, carrot, and salt, and bring to a boil. Cover and simmer gently for 18 minutes until the rice is tender and the liquid absorbed.

   ⏱18 min
4. 4
   • fresh cilantro3 tbsp
   • lime1

   Fluff and finish with lime — Fluff with a fork, stir through the lime juice and cilantro, and serve.