Mexican Red Rice (Arroz Rojo) by Tess Masters

Ingredients

• red sauce:
• 1 cup (240ml) of broth made from Massel 7's Chicken Style Stock Cubes
• 1 425g/15oz can diced tomatoes and their juices
• 1/4 cup (22g) chopped sun-dried tomatoes (soft or packed in oil and patted dry)
• 1 tablespoon ribbed, seeded, and minced jalapeño, plus more to taste
• 1/4 teaspoon chilli/red pepper flakes, plus more to taste
• 
  
• rice:
• 5 cups (1.2L) of broth made from Massel 7's Chicken Style Stock Cubes
• 3 tablespoons grapeseed oil or extra-virgin olive oil
• 2 cups (300g) diced brown/yellow onion
• 1 tablespoon minced garlic (about 3 cloves)
• 3 cups (570g) brown basmati rice
• 1/2 cup (20g) firmly packed finely chopped coriander/cilantro
• 1/2 cup (40g) finely chopped spring/green onions (white and green parts)
• Splash of fresh lime juice, to taste
• Celtic sea salt, to taste
• Freshly ground black pepper, to taste

Method

To make the red sauce, throw all of the red sauce ingredients into the blender and blast on high for 30 to 60 seconds until smooth.

In a Dutch oven over medium-high heat, sauté 2 tablespoons of the oil, with the onion, garlic, and a pinch of salt for about 5 minutes until the onions are soft and translucent. Stir in the rice, add the remaining tablespoon of oil, and sauté the rice for about 10 minutes until brown and toasted.

Add the 5 cups of broth and red sauce, and stir to combine. Increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, until the liquid has been absorbed and the rice is cooked. (You may have to cook a bit longer, depending on your pot and stove.) Fluff with a fork, stir in the coriander/cilantro and green onions, and add lime juice, salt, and pepper to taste.