Riz rouge mexicain
Photo : Umair Ali Asad / Unsplash
Riz doré à l'huile puis cuit dans un bouillon de tomate, oignon et ail, avec petits pois et carottes.
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Ingrédients
Nutrition
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Étapes
Rinse the rice
Rinse the rice in a sieve under cold water until the water runs almost clear. Shake well and let it drain; dry rice fries better.
Blend the tomato base
Blend the tomatoes, onion and garlic with 125 ml of the stock until smooth.
Fry the rice
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Add the liquids
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Simmer
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Rest and fluff
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Rinse the rice
Rinse the rice in a sieve under cold water until the water runs almost clear. Shake well and let it drain; dry rice fries better.
Blend the tomato base
Blend the tomatoes, onion and garlic with 125 ml of the stock until smooth.
Fry the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the liquids
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and fluff
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Rice came to Mexico with the Spanish in the 16th century, and Mexican cooks quickly gave it their own twist by frying it first and cooking it with native tomatoes.
In Mexico it's called 'sopa seca', dry soup, because it's traditionally served as its own course after a brothy soup and before the main dish.
⭐ Why It's Famous
It's the essential partner to mole, carnitas, chiles rellenos and countless other dishes.
💡 Fun Fact
Frying the rice before adding liquid is the secret that keeps every grain separate and gives it a lightly nutty flavour.
All over Mexico
23.63°N, -102.55°W
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