A delicious side dish, ideal for serving alongside our birria tacos or stuffing bell peppers!
Ingredients:
- 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
Method:
- 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.
