Mexican rice

I have no idea if this recipe is Mexican at all. I got it from my friend Kay, who I think got it from a book called the Vegetarian Epicure which I have never chased down yet.

INGREDIENTS:

  • 2 large onions
  • 4 cloves of garlic
  • 2 floz olive oil
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cloves
  • 1/4 tsp ground pepper
  • 2 cups of white rice
  • 1 1/2 pints of tomato puree (I use canned chopped tomatoes which I blend, or you could use passata)
  • 2 tsp salt
  • 14 floz water

METHOD:

  • Chop the onions and garlic and lightly fry in the oil.
  • Add the ginger, coriander, cloves and pepper, and stir for 30 seconds
  • Add the rice and stir, cooking until the rice seems to be turning clear and beginning to brown
  • Add the tomato puree, salt and water, and simmer for 25 minutes

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