Flavoured with a small amount of spicy sausageand chili flakes, this is a traditional taste of Mexico. Guacamole and tortillas complete the meal.
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- 2 tbsp canola oil
- 2 1/2 oz chorizo sausage skinned and chopped
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 cup long-grain brown rice rinsed
- 2 398ml cans chopped tomatoes
- 2 tsp tomato paste
- 3/4 cup frozen corn kernels
- 3/4 cup frozen peas
- 1 bay leaf
- 3/4 cup water or salt-reduced or homemade vegetable stock plus 1 tablespoon
- 1/2 tsp chili flakes
- 1/2 tsp sugar
- 8 sprigs cilantro
- 4 Lime wedges
- 4 flour tortillas
- Heat the oil in a large flameproof casserole dish or pot with a tight-fitting lid over a medium'high heat. Add the chorizo and stir for 2 minutes. Add the onion and garlic and continue cooking for 3-5 minutes, stirring, until they are soft.
- Add the rice to the dish and stir for 1 minute, then stir in the tomatoes with their juice, the tomato paste, corn, peas, bay leaf, stock, chili flakes and sugar.
- Slowly bring to a boil, stirring occasionally, then reduce the heat to low, cover the pan tightly with a lid and leave to simmer for 30-40 minutes until the rice is tender and all the liquid has been absorbed. Add a little more stock if the mixture becomes too dry before the rice is cooked. Season to taste.
- Remove the dish from the heat and leave to stand for 5 minutes, with the pan covered. Heat the flour tortillas under a hot grill until warm. Serve the rice with cilantro sprigs, lime wedges and the tortillas.
Variation: In Mexico, this popular 'red rice' dish is made with fresh, bright red, juicy tomatoes. When you have well-flavoured fresh tomatoes, use 600 grams (1 1⁄3 lbs), deseeded and chopped, in place of the canned tomatoes and increase the amount of water or stock to 2 1⁄2 cups.
Each serving: 20.5 g protein, 18 g fat of which 3.5 g saturates, 141 g carbohydrate, 11.5 g fibre, 503 Calories