Mexican Rice

Rice with perfectly separated grains, tinted a deep ochre by the tomatoes. You can smell the warm aroma of cumin and a hint of chili that wakes up the palate without burning.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 417
• Protein: 9 g
• Carbs: 65 g
• Fat: 13 g

Ingredients

• 300 g White rice ( rinsed until clear )
• 2 piece Round tomato ( blended )
• 1 piece Yellow onion ( roughly chopped for the blender )
• 2 piece Garlic ( degermed )
• 3 tbsp Sunflower oil
• 1 tsp Cumin ground
• 1 piece Hot chili pepper ( seeded and minced )
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 500 ml Chicken broth ( reconstituted or ready to use )

Instructions

1. Tomato base preparation

   Blend the round tomatoes with the onion and garlic until smooth. This puree should be fluid to soak the rice well.

2. Sautéing the rice

   Heat the sunflower oil in a skillet. Pour in the white rice and stir constantly until the grains become opaque and slightly golden. The rice should 'sing' in the pan.

3. Toasting the spices

   Add the ground cumin and finely chopped chili. Heat for 30 seconds to release the essential oils from the spices, without burning them.

4. Adding liquid and reduction

   Pour in the tomato puree and the chicken broth. Season with grey sea salt. Bring to a boil, then lower the heat to minimum. Cover tightly.

5. Slow cooking and resting

   Cook for 15 minutes without lifting the lid. Turn off the heat and let rest for 5 minutes: the steam finishes swelling the grain. Fluff with a fork before serving.

Chef's tips

• Toasting the rice is crucial: if the rice isn't well fried in oil before adding the liquid, it will turn out mushy.
• Never lift the lid during cooking; the steam is your best friend for a tender grain.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.