Mexican Red Rice
A flavorful, fluffy side dish made with long-grain rice, tomatoes, garlic, and savory broth—perfectly paired with your favorite Mexican meals. This Mexican Red Rice is simple, authentic, and bursts with rich, vibrant flavor.
Ingredients
- Long grain white rice uncooked
- Fresh ripe tomatoes or canned tomato sauce
- White onion finely chopped
- Garlic cloves minced
- Chicken or vegetable broth
- Tomato bouillon optional but adds deep flavor
- Vegetable oil
- Salt to taste
- Fresh cilantro for garnish
- Optional: peas carrots, jalapeños
Instructions
- Rinse the rice: Place 1 cup of long-grain white rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
- Toast the rice: Heat 2 tablespoons of vegetable oil in a medium skillet over medium heat. Add the rinsed rice and cook, stirring frequently, until the rice turns golden brown (about 5-7 minutes).
- Add aromatics: Stir in ¼ cup of finely chopped onion and 2 minced garlic cloves. Sauté for 2 minutes, until fragrant and soft.
- Blend the tomatoes: In a blender, blend 2 medium ripe tomatoes and ½ cup of chicken broth until smooth.
- Simmer the rice: Pour the tomato mixture into the pan with the rice. Add 1½ cups of chicken broth, 1 teaspoon of salt, and tomato bouillon (if using). Stir to combine, then bring to a gentle boil.
- Cover and cook: Once it starts to boil, cover the skillet with a lid, reduce the heat to low, and simmer for 20 minutes.
- Rest the rice: Turn off the heat and let the rice rest, still covered, for 5 minutes. Fluff with a fork before serving.
- Garnish and serve: Garnish with fresh cilantro and serve as a perfect side dish with tacos, enchiladas, or grilled meats.
Notes
Equipment
Nutrition These should be the nutrition facts for 1 serving of your recipe (based on 4 servings):
Notes
- Skillet
- Blender
- Fine-mesh strainer
- Medium saucepan
Nutrition These should be the nutrition facts for 1 serving of your recipe (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 42 g |
| Protein | 4 g |
| Fat | 4.5 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 320 mg |
Notes
- To make the recipe vegan, swap the chicken broth with vegetable broth and skip the tomato bouillon if it contains chicken flavor.
- For extra flavor, you can add peas or diced carrots to the rice as it cooks.