Arroz rojo (Red rice)

Arroz rojo (Red rice)

This is a Mexican favourite, for its great flavour and versatility to be combined with main dishes such as mole, or even on its own with a fried egg and a good splash of salsa. Here is the recipe: Ingredients: 1 cup of long or medium rice 3 or 4 roma tomatoes (pending on the size) 2 chicken stock cubes (if vegan change for veggie stock) 2 cups of water 1 small carrot in small cubes 1 tbsp cooking oil Preparation: In a blender pour the tomatoes and water and blend until smooth In a hot cooking pot pour oil and rice. Move constantly to avoid burning. When the rice is transparent add the tomato water, the chicken stock cubes and the carrot Bring down to low heat and let boil When water is close to full evaporation, check if rice is tender. If not, add half a cup of extra water and continue the cooking process until all water has evaporated. Check constantly to avoid burning. Enjoy!...
CM Horchata Iceblocks

CM Horchata Iceblocks

This is one recipe with two great possibilities, both refreshing, both adorable. Last time we covered Rockmelon horchata, well this time we’ll use something simple and that most of the time is sitting in your cupboard: rice. Horchata is a drink originally from Spain that Mexico has embraced and loved. It is very popular in hot regions due to its freshness and everybody has its own recipe. Here we bring you the CM style! Ingredients 1 cup white rice uncooked 2 lt. water 1 can condensed milk (350 ml approx.) 1 Cinnamon stick Method Steps In a bowl soak the rice with the water for at least 2 hours (overnight in the fridge gives you best results). Pour in a blender the soaked rice, half a litre of the water it was soaked in, the condensed milk and the cinnamon stick. Add the blend to the rest of the water and mix. With cheesecloth of a fine strainer, strain the mix. You can serve chilled sprinkled with cinnamon powder or pour it in iceblock containers and freeze overnight. Refresh...