Cook and Scale
Mexican Rice
4 servings · 30 min total
Toasted rice simmered with tomato, cumin, and smoked paprika until fluffy and flecked with peas and carrot. The essential side for any Mexican feast.
Ingredients
- 300 g white rice
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 6 dl vegetable stock
- 100 g peas
- 1 carrot, diced
- 3 tbsp fresh cilantro, chopped
- 1 lime, juiced
- salt to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
Fluff and finish with lime — Fluff with a fork, stir through the lime juice and cilantro, and serve.