Mexican red rice

Rice is a staple in Mexico and is served on every table. It is used as a stuffing for everything, including tacos, burritos, and other Mexican staple dishes. Numerous versions of this dish exist, and they vary between regions and communities.

This is a version I had on the streets of Mexico City. It is simple and easy, made on a cart and served as is. The recipe is simple, a few ingredients tossed with the cooked rice. But the challenge is in getting the flavours right. The spice levels to a point where they do not drown out the delicate nature of the dish. As variations, you can add peas or corn to this dish.

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Ingredients:

2 tablespoons oil

1 onion, minced

2 red chillies, minced or to taste

3 cloves garlic. minced

2 tomatoes, finely diced

Salt, to taste

1 cup basmati or short grain rice, cooked

3 tablespoons cilantro, minced

Water, as needed

Heat the oil in a pan and add the onions, chillies, and garlic. Cook on low heat until the onions are very soft, but do not colour them.

Add the tomatoes and salt and cook for 15 minutes on low heat until the tomatoes have broken down and formed a sauce. Add a touch of water if needed to keep the mix moist.

Add the rice and cilantro and mix in well. Serve hot.