Mexican Side dishes Vegetarian

Tomato rice

Gently fry the garlic in the oil in a thick bottomed pan for a few minutes but don’t let it brown. Add the rice and stir well to coat all the grains in the oil.

Add the tomato puree and stir to mix. Add the stock and the tomatoes. Bring to the boil, stir once and cover. Reduce heat and simmer until all the liquid has been absorbed – about 7-10 minutes.

Once all the liquid has been absorbed, turn out the heat, leave lid on and allow the rice to rest in the pan for 5 minutes before serving.

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