Mexican red rice

Mexican red rice
Serves: 6
Course: Main Course
Cooking Time: 0 hr 30 mins


  • 2tbs olive oil
  • 300g carrots, peeled and diced
  • 125g spring onions, sliced including the green tops
  • 1 clove garlic, crushed
  • 2tsp smoked sweet paprika
  • 1tsp ground cumin
  • 400g tinned chopped tomatoes
  • 300g brown basmati rice
  • 450ml water
  • 230g cooked kidney beans, drained
  • 20g fresh coriander, roughly chopped
  • Extra fresh spring onion and coriander to garnish
  • Wedges of lime
  • Jalapeno peppers
  • Tomato salsa

Heat the oil in a large heavy-bottomed pan. Add the spring onions and carrot. Sauté for five minutes, stirring, before adding the garlic and spices. Stir for another minute to toast the spices, then pour in the tomatoes and water. Season well with salt. Bring to the boil, then add the rice. Leave to simmer with the lid on for 20 minutes. Remove from the heat. Add the kidney beans and stir thoroughly with a fork. Place the lid back on and leave to steam for a further 10 minutes. Gently stir through the fresh coriander. Scatter with additional coriander and freshly sliced spring onions before serving. Serve with wedges of lime, tomato salsa and sliced jalapeño peppers.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer