Great British Chefs Mexican Arroz Rojo Recipe

Ingredients

• For the arroz rojo
• 1 tbsp of vegetable oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp of tomato purée
• 2 ripe tomatoes, grated
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 250g of Tilda Brown Basmati Rice
• 500ml of chicken stock, or vegetable stock
• Salt to taste
• For the charred corn and black beans
• 2 corn on the cob
• 1 tsp olive oil
• 200g of tinned black beans
• 1/2 tsp chipotle paste
• 1/2 tsp ground cumin
• For the lime crema
• 2 tbsp of sour cream, or crème fraîche
• Juice of half a lime
• For the garnish
• Fresh coriander, chopped