Add the rice and fry for 1 minute. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Slowly pour in the hot water. Mix gently and add the carrot ...
Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the butternut squash to the pan and mix well. Add the water and half of the tomato ...
This flavoursome Mexican tomato and tortilla soup - Sopa azteca ... We have substituted with readily available chipotle peppers and fresh coriander but you could also use oregano or lemon ...