A delicious side dish, ideal for serving alongside our birria tacos or stuffing bell peppers!
2 garlic cloves / 4 tsp minced garlic
1 large onion, diced
1 tin chopped tomatoes (400g)
300g white or brown rice
750ml vegetable broth
1 guajillo chilli
1 ancho chilli
1 tsp tomato puree
1 tsp rubbed oregano
1 tbsp smoked paprika
Soak the dried chillies in boiling water for around 20 minutes until soft, transfer to a blender with tomato puree, paprika and a splash of water and blend until smooth, this will be your chilli paste, you can add chilli powder or flakes to this if you like a bit more heat.
Heat oil in a pan and sauté the onion until soft, add the garlic, oregano & chilli paste, cook for a few minutes until fragrant.
Add the chopped tomatoes and heat, add the rice & stock, give it a quick mix to ensure the rice is combined and bring to the boil.
Once boiling, cover the pan, reduce the heat and simmer for 20 minutes ( stirring occasionally if needed) the stock should be absorbed and the rice should be fluffy.
Let the rice cool slightly and serve with plenty of fresh coriander.