Mexican Rice with Tomato & Olives Sauce by Ricky Mandle

by Ricky Mandle
Mexican Rice with Tomato & Olives Sauce by Ricky Mandle

Ingredients:

Preparation:

  1. In an electric blender, mix the tomato sauce, onion, garlic cloves, and turmeric.
  2. In a deep-frying pan or large sauce pan, sauté the rice in olive oil until transparent (similar to a risotto).
  3. Add the blended tomato mixture to the rice in the pan, stir and cook for 2 minutes.
  4. Add the broth (usually 3 times the volume of amount of rice but depends on rice variety cooking instructions).
  5. After 5 minutes, add the carrots and peas.
  6. Cover and simmer until liquid is absorbed and rice is cooked.
  7. Accompany with steamed vegetables or any fish, chicken or meat dish.
Mexican Rice with Tomato & Olives Sauce by Ricky Mandle — Delicious & Sons

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