New mexican rice

Yield: 4 servings

Measure Ingredient
1 Dsp oil
2 Cloves garlic
1 small Onion; finely diced
225 grams Patna long grain rice
280 millilitres Vegetable stock; up to 420
1 Dsp tomato paste
1 Tomato; diced and seeded
Fresh parsley or coriander

TO SERVE

In a large pan fry together the oil, garlic and onion until lightly cooked and almost opaque. Add the washed and dried long grain rice and stir around until all the grains become well coated. Add the stock, stir several times, then leave to simmer gently for 8-10 minutes until the rice has absorbed the liquid. Stir the rice, only slightly, and add the tomato paste and diced tomato. Mix and serve hot garnished with parsley or coriander.

Carlton Food Network

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