So when I made cochinita pibil with KANKUN habanero sauce, I served it with Mexican red rice (arroz a la mexicana).
At least it was meant to be Mexican red rice, but I didn't put enough tomato in it, so it wasn't really very red.
Still delicious though.
I had some rice left over, so the next morning I heated up some butter and fried the rice until it was cooked through.
Then I cracked an egg into the pan, doused it with some KANKUN chipotle sauce, and scrambled the egg into the rice.
Then I put it all in a flour tortilla, added some more KANKUN, ¡y provecho!
Simple but delicious.
Mexican Red Rice
1 cup rice
2 cups stock
1 white onion, diced
1 carrot, peeled and diced
Peas (defrosted if using frozen)
4 tomatoes, roasted on a comal or a dry frying pan
Oil or fat for frying
Heat the oil in pot with a heavy bottom and high sides.
Add the onion and fry until translucent, then add the rice and fry a few minutes more.
Add the carrot and fry a few minutes until the carrot begins to soften.
Blitz the tomatoes to a smooth puree.
Add the stock to the rice; then add the tomato puree and the peas.
Bring to the boil, then reduce the heat to medium low, partially cover, and let cook for about ten or fifteen minutes (until the rice is fully cooked).
I only used two tomatoes, so my rice wasn't very red.