This authentic, vegan-friendly and mouth-watering Mexican red rice is made from white rice and tomato paste, cooked in savory stock.
Ingredients
2 CLOVES garlic
1 EA yellow onion
2 TBSP olive oil
7 OZ / 200 G white rice
14 OZ / 400 ML vegetable broth
3 TBSP tomato paste
1 TSP kosher salt
Directions
Peel and quarter the onion. Add the onion and peeled garlic into the mixing bowl. Chop with the measuring cup inserted for 8 seconds / speed 6. Use the spatula to scrape down the sides of the mixing bowl.
Add the olive oil, then cook using the sauté mode with the measuring cup removed for 3 minutes / 230°F|110°C. Scrape down the sides of the mixing bowl.
Add the rice to the mixing bowl along with the tomato paste. Cook on sauté mode for 2 minutes / 230°F|110°C. Scrape down the sides of the mixing bowl.
Add the vegetable stock to the mixing bowl. Cook the rice with the measuring cup inserted on sauté mode for 10 minutes / 230°F|110°C.
Give the rice a gentle mix, then cook on sauté mode again with the measuring inserted for 12 minutes / 230°F|110°C. Once cooked, allow the rice to sit in the bowl for 5 minutes before carefully removing your rice form the mixing bowl. Then, fluff it up with a fork.
