Mexican Red Rice
This Mexican red rice is a staple side dish for many Mexican dishes. It's made with a tomato broth base sauce, garlic, onion and some spices. You can enjoy with your favorite tacos, carne asada, chilaquiles and many more dishes.
Ingredients
- 1 cup long grain rice
- 2 tablespoon olive oil (or oil of choice)
- 1 garlic clove (minced)
- ¼ onion (cut into wedges)
- 1 tomato (I use roma tomatoes)
- 2 cups chicken broth
- ½ teaspoon kosher salt (or garlic salt)
Optional toppings
- chopped cilantro
- 1 lime (juice of a ½ lime)
Instructions
- Start by rinsing your rice under water with a mesh strainer to remove excess starch. Shake to remove as much water and set aside.
- Make the tomato base broth. In a blender or food processor add in tomato, ½ of the onion wedges, ½ cup broth, salt and blend until smooth and set aside.
- Toast the rice: In a large heavy saucepan or deep skillet heat olive oil in medium heat, add rice stirring frequently to prevent from burning. About 3 minutes and once the rice is golden and opaque in color add in the minced garlic and add remaining onion wedges and stir until fragrant.
- Add in the tomato broth mixture, remaining broth, add in any veggies if using and give it a stir and bring to a boil. Cover and lower the heat and simmer for 15-20 minutes or until all the liquid has been absorbed.
- Remove from heat and let it sit for 5-10 minutes and then fluff with a fork, top with chopped cilantro and lime juice if using.
Notes
Adding vegetables: You can add frozen peas, frozen or canned mixed veggies or sweet corn after adding the broth to the rice
Chicken broth - You can use any broth of choice or water. If using water I like adding a cube of chicken bullion to give it some flavor.
Tomatoes - You can definitely use tomato sauce instead of using fresh tomatoes. If using tomato sauce, I would add 8 oz tomato sauce with 1 ½ cup of chicken broth or water.
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