
Mexican Rice
Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes
Sides
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes

Beef parboils briefly with stock cube and onion to make a quick stock

Dried small red beans soak overnight

The combination of spices and tomato gives this rice its distinctive yellow-orange hue