How to Make Perfect Mexican Red Rice
Brenda Villagomez
Take any dish up a notch with this fluffy and flavorful Mexican red rice! This delicious side dish is prepared by cooking rice in a tomato-based purée and adding chopped carrots and peas. Flavored with cuaresmeño chile and cilantro, this Mexican red rice will surely become part of your weekly menu.
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Ingredients
6
Portions
  • 1 cup rice
  • some water, hot, for soaking the rice
  • 1/4 onions
  • 2 tomatoes, cut into quarters
  • 1 1/2 cups chicken broth
  • some salt
  • 2 tablespoons vegetable oil
  • 1 clove garlic, peeled
  • some lime juice, a few drops
  • 1 cuaresmeño chile
  • 4 sprigs cilantro
  • 1/2 cups carrot, precooked, cut into small-sized cubes
  • 1/2 cups peas, precooked
Preparation
35 mins
21 mins
Easy
  • In a bowl, place rice and pour hot water until completely covered. Let sit for 15 minutes to soften rice. Drain and rinse in cold water as many times as needed until the water is as clear as possible. This will reduce the amount of cornstarch by half, prevent the rice from turning mushy, and make the rice easier to digest. Let dry and drain on a paper towel-lined plate.
  • In a blender, combine onion, tomato, chicken broth, and salt and blend until smooth. Set aside.
  • In a pot, add a bit of vegetable oil to keep the rice from sticking. Add a garlic clove and cook over medium heat until slightly brown. Add rice and cook for about 2 minutes stirring occasionally making sure it browns evenly. Add a few drops of lime juice to keep the rice from sticking and to make it fluffier.
  • Lower heat and pour blended purée into the pot. Add cuaresmeño chile and cilantro sprigs. Adjust seasoning. Once purée comes to a boil, cover pot and cook for 18 minutes over low heat.
  • Once most of the liquid evaporates, add precooked vegetables. Stir slightly to incorporate the ingredients. Cover again and cook for 3 more minutes. Remove from heat and let rest covered for 5 more minutes. Serve Mexican red rice.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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