Mexican “Red” Rice - Thermomix Recipes from Steph

Mexican “Red” Rice

Recipe by Lolis Castilleja


1/2 Onion peeled and quartered

1 Clove of garlic

140g Tomato paste

1 Tbsp Olive oil

700g Liquid chicken stock (per everyday cook book)

200g Water

Salt and pepper to taste

400g Long grain rice

1 Cup of mixed peas and corn kernels


Place onion, garlic and tomato paste in TM bowl and chop for 10 seconds on speed 4.

Scrape down with spatula and chop for 5 seconds on speed 4.

Add olive oil and cook for 4 minutes at 100°C on speed 1.

Puree for 8 seconds on speed 8.

Add chicken stock and water to the bowl to form a “red” stock, season with salt and


Place rice in basket and rinse in running water until water comes out clear, stir in

vegetables with rice in the basket.

Place basket inside the bowl.

Cook for 17 minutes at Varoma temperature on speed 4.

If rice is not cooked through, stir with spatula and cook for further 5 minutes at Varoma

temperature on speed 4.

General Tips

Ideal when serving chicken or beef fajitas

Serve with guacamole and salsa

Chop 1 carrot and use instead of the corn

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