We had our first Mexican Fiesta evening with a few friends after our trip to the USA last year. We were inspired by the fantastic Mexican cuisine that we ate in all parts of the States with memorable meals in New York, Chicago and San Francisco. The food was amazing, which has now inspired me to get into the whole Mexican thing.
Loving the new Mexican series on SBS1 with Peter Kuruvita on Thursday nights @ 7.30pm. He is correct, authentic Mexican isn’t all soggy cheese and sour cream but is in fact a wonderful combination of earthy flavours and fresh ingredients.
I found this great Mexican cookbook on our travels and made this rice dish with just long grain rice on our return. A great dish to cook again, this time with the Red rice from Forbidden foods cooked in the steam oven. Their red rice is a combination of red and white long grain rice which is fantastic with this simple rice dish as it works well with the nuttiness of the rice, spices and colours. Red rice is just SO Mexican!
Delicious served with my Pulled pork and Mexican Watermelon salad here and no, you don’t need the sour cream (that was just for the pic 🙂 )
Ingredients: Serves 6-8
1½ cups Forbidden red rice, washed quickly
1 tbsp. vegetable oil
1 medium onion, diced
1 tsp cumin seeds
1 tbsp. tomato paste
1¾ cups chicken stock
Method:
- Heat oil and sauté onion and cumin seeds until soft and fragrant
- Add tomato paste and red rice. Stir well
- Now add stock and place into the solid steamer tray.
- Cook @ 100°C for 30 minutes
Stir and garnish with chopped red chilli and coriander.
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