Mexican rice, or arroz rojo, differs from Spanish rice. It's typically a reddish hue from the cumin and tomato sauce, tomato bouillon, or tomato paste that the rice is cooked with. Spanish rice, on ...

My mom is famous for her Spanish rice recipe ... drain. Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add ...

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This tangy rice dish is cooked just like a pulao and is best paired with yoghurt and chutney. Tossed in the goodness of tomatoes, hard spices and onions.

Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or ...

Rice cooked with the tang of tomatoes and flavors of coriander, chillies and mint. Fast and flavor packed! Add the rice, mint and coriander and mix well. 7. Add 3 cups water and bring to a boil. Lower ...

Stir in rice, reduce heat to medium-high and cook, stirring occasionally, until rice is partly softened, 5-7 minutes. Drain and let cool slightly. Preheat oven to 375 degrees.

Meanwhile, bring the stock (or water and bouillon ... tomatoes to the casserole and season with salt and pepper and the pimentón (or paprika) and cook 5 min- utes over medium heat. Stir in the ...

Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée ...

Cut tomatoes in half with the help of knife ... Add water, mix well and bring it to boil. * Add rice, mix well and cook on high flame for 2 minutes then cover and cook on low flame for 15-20 ...

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