Mexican Red Rice

Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side

• Cooking Time Prep 5 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  270

• Protein

  7g

• Carbs

  54g

• Fat

  1g

• Saturates

  0g

• Fibre

  3g

• Sugar

  6g

• Salt

  0.5g

Ingredients

• 250g basmati rice
• 250ml jar Mexican salsa, or homemade tomato salsa (see related recipes)
• 600ml vegetable or chicken stock
• coriander, to serve

Directions

1. In a medium saucepan, combine basmati rice and salsa. Heat for 2-3 mins, then add stock. Mix together, bring to the boil, then cover and simmer over a very low heat. Cook for 10-12 mins or until the rice is tender. Serve scattered with coriander.

Categories: Barbecue