Red Rice (Thermomix)

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I've made this red rice recipe in our Thermomix quite a few times.   We mainly enjoy it as a side with our pork and chorizo enchiladas, or turkey enchiladas.

The end result is rice that is full of flavour and is a delicious side dish to enjoy with Mexican food or any grilled meat.

If you don't have a Thermomix  and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

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Click here to browse all Mexican recipes, and here for all rice dishes.

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How to make this Red Rice

Recipe on Australia and New Zealand Cookidoo

Red Rice

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

• 300g long grain rice
• 120g red onion
• 50g olive oil
• 1 tsp sea salt flakes, plus extra to serve (optional)
• 2 tsp ground cumin
• 80g tomato paste
• 600g liquid chicken stock (see Tips)
• 400g water
• 1 tsp ground pepper
• 6 sprigs fresh coriander, leaves only, to garnish

Instructions

1. Place the rice into the mixing bowl and toast for 10 minutes/120C/reverse/speed 1, without measuring cup. Transfer the rice into a bowl and set aside. Rinse the mixing bowl.
2. Place the onion into the mixing bowl and chop for 3 seconds/speed 6. Scrape down the sides of the mixing bowl with the spatula.
3. Add the oil, salt, cumin and tomato paste and sauté for 5 minutes/100C/speed 1.
4. Add the chicken stock and water. Insert the simmering basket and add the reserved toasted rice and mix for 5 seconds/speed 5, then cook for 10 minutes/100C/speed 4.
5. Stir the rice with the aid of the spatula, then cook for 10 minutes/100C/speed 4.
6. Remove the simmering basket with the aid of the spatula and transfer the rice into a thermal serving bowl or other large bowl.
7. Pour 3 tbsps of the tomato stock mixture over the rice to moisten (see Cookidoo Tip). Season with salt (if needed, to taste) and the pepper and stir through using the spatula. Cover and set aside for a minimum of 15 minutes.
8. Garnish with coriander leaves before serving.

Non-Thermomix Instructions

I’d suggest the recipe can easily be adapted and made in a saucepan on the hob.  My suggestions are as follows:

1. Heat a medium saucepan over a medium high heat.   Add the rice and stir it constantly for 10 minutes to toast.   Reduce the heat to medium if required, to ensure the rice doesn’t colour. Transfer the rice into a bowl and set aside. Rinse the saucepan.
2. Finely chop the red onion, then heat the oil over a medium heat in the rinsed saucepan.   Add the chopped onion, salt, cumin and tomato paste and sauté for 5 minutes, stirring frequently.
3. Add the chicken stock, water and reserved toasted rice.  Mix to combine, bring to a simmer, cover with a lid and cook according to packet instruction, stirring occasionally.
4. Strain the rice in a sieve over a jug, then transfer the rice into large serving bowl.
5. Pour 3 tbsp of the tomato stock mixture over the rice to moisten (see Cookidoo Tip). Season with salt (if needed, to taste) and the pepper and stir through using a spoon or spatula. Cover and set aside for a minimum of 15 minutes.
6. Garnish with coriander leaves before serving.

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Red Rice (Thermomix)

By: Deborah

Try this full of flavour red rice in your Thermomix or on the hob. It's a delicious side dish to enjoy with Mexican food or any grilled meat.

PREP: 10 minutes minutes

COOK: 35 minutes minutes

RESTING TIME: 15 minutes minutes

TOTAL: 1 hour hour

Course: Side Dish

Cuisine: Mexican

Servings: 8 people

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Ingredients

• 300 g (1.6 cups) long grain rice
• 120 g (4.2 oz) red onion
• 50 g (3 ½ tbsp) olive oil
• 1 tsp sea salt flakes plus extra to serve (optional)
• 2 tsp ground cumin
• 80 g (5 tbsp) tomato paste
• 600 g (2 ½ cups) liquid chicken stock (see Felly Bull Tips within Notes below)
• 400 g (1 ¾ cups) water
• 1 tsp ground pepper
• 6 sprigs fresh coriander leaves only, to garnish

Instructions

• Place the rice into the mixing bowl and toast for 10 minutes/120C/reverse/speed 1, without measuring cup. Transfer the rice into a bowl and set aside. Rinse the mixing bowl.
• Place the onion into the mixing bowl and chop for 3 seconds/speed 6. Scrape down the sides of the mixing bowl with the spatula.
• Add the oil, salt, cumin and tomato paste and sauté for 5 minutes/100C/speed 1.
• Add the chicken stock and water. Insert the simmering basket and add the reserved toasted rice and mix for 5 seconds/speed 5, then cook for 10 minutes/100C/speed 4.
• Stir the rice with the aid of the spatula, then cook for 10 minutes/100C/speed 4.
• Remove the simmering basket with the aid of the spatula and transfer the rice into a thermal serving bowl or other large bowl.
• Pour 3 tbsp of the tomato stock mixture over the rice to moisten (see Cookidoo Tip within Notes below). Season with salt (if needed, to taste) and the pepper and stir through using the spatula. Cover and set aside for a minimum of 15 minutes.
• Garnish with coriander leaves before serving.

Notes

Cookidoo Tip

• Leftover cooking liquid can be used as a base for soups or risottos.

 

Recipe on Australia and New Zealand Cookidoo

Red Rice

 

Felly Bull Tips

• Make it vegetarian using vegetable stock instead of chicken.
• This red rice made in a Thermomix is easily halved if you’re cooking for less people.

 

You might also like to try:

• Mexican recipes
• rice dishes

Nutrition

Calories: 236kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 484mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS grilled meat, long grain rice, Mexican food, quick side dish, Thermomix

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