Mexican Tricolour Rice

By Andrew Chase and The Test Kitchen

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Mexican Tricolour Rice

Mexican Tricolour Rice
Photography by Jodi Pudge

This recipe makes 8 servings

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Nutritional Info
Per each of 8 servings: about -
cal 290290 cal
pro 5 g5g pro
total fat 7 g7g total fat
sat. fat 1 g1g sat. fat
carb 50 g50g carb
fibre 2 g2g fibre
chol 0 mg0mg chol
sodium 439 mg439mg sodium
potassium 192 mg192mg potassium
% RDI: -
calcium 55 calcium
iron 1313 iron
vit A 2323 vit A
vit C 77 vit C
folate 1717 folate

More great recipes from this menu:

Mexicans like to recreate the red, green and white colours of their flag in both food and drink. Here's how to make tasty rice without having to cook it in three separate pots.

Ingredients

  • 2-1/2 cups long-grain rice 2-1/2 cups long-grain rice
  • 3/4 tsp salt 3/4 tsp salt
  • 1 tbsp olive oil 1 tbsp olive oil
  • Fresh cilantro sprigs Fresh cilantro sprigs
  • Red Sauce:
  • 1 tbsp olive oil 1 tbsp olive oil
  • 1 small onion , minced1 small onion, minced
  • 1 clove garlic , minced1 clove garlic, minced
  • 1/2 tsp chili powder 1/2 tsp chili powder
  • 1/4 tsp chipotle chili powder 1/4 tsp chipotle chili powder
  • 1/4 tsp ground cumin 1/4 tsp ground cumin
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 tsp paprika 1/2 tsp paprika
  • 1 cup crushed tomatoes , (passata)1 cup crushed tomatoes or strained tomatoes, (passata)
  • 1/4 tsp granulated sugar 1/4 tsp granulated sugar
  • 1/4 tsp vinegar 1/4 tsp vinegar
  • Green Sauce:
  • 2 tbsp olive oil 2 tbsp olive oil
  • 2 green onions , minced2 green onions, minced
  • 1 clove garlic , minced1 clove garlic, minced
  • 1 jalapeño pepper , seeded and minced1 jalapeño pepper, seeded and minced
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup minced fresh cilantro 1/2 cup minced fresh cilantro
  • 1 cup chopped blanched spinach 1 cup chopped blanched spinach

Preparation

In rice cooker, cook rice with salt according to instructions. (Or in saucepan, bring rice, 3-1/2 cups water and salt to boil; reduce heat to low, cover and cook until no liquid remains, about 25 minutes.) Fluff with fork.

Red Sauce: Meanwhile, in small saucepan or skillet, heat oil over medium heat; fry onion, garlic, chili powder, chipotle chili powder, cumin and salt, stirring often, until onion is softened, 3 to 4 minutes. Stir in paprika; fry for 20 seconds. Stir in tomatoes, 2 tbsp water, sugar and vinegar. Cover and simmer over medium-low heat for 10 minutes. Scrape into bowl; keep warm.

Green Sauce: Meanwhile, in small saucepan or skillet, heat oil over medium heat; cook onions, garlic, jalapeño pepper and salt, stirring, for 3 minutes. Stir in cilantro; cook for 1 minute. Stir in spinach and 3 tbsp water; cook, stirring occasionally, for 2 minutes. Scrape into bowl; keep warm.

Mix one-third of the rice with Red Sauce. Mix another third with Green Sauce. Mix remaining rice with oil.

In warm 13- x 9-inch (3 L) baking dish, arrange rice colours as Mexican flag: green, then white, then red. Place cilantro sprigs in circle in centre of white rice to represent coat-of-arms.

Source : Canadian Living Magazine: April 2011

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