Mexican red rice

10-30 minutes 4 servings 400 kcal or less accompaniment barbeque basmati rice bbq good for you healthy sides lunchtime mains masterchef picnic quick salsa south america tex-mex vitamin c

N/A

Source

Ingredients

250g basmati rice

250ml jar Mexican salsa , or homemade tomato salsa (see related recipes)

600ml vegetable or chicken stock

coriander , to serve

Method

In a medium saucepan, combine basmati rice and salsa. Heat for 2-3 mins, then add stock. Mix together, bring to the boil, then cover and simmer over a very low heat. Cook for 10-12 mins or until the rice is tender. Serve scattered with coriander.