Description
Follow these steps to make classic, fluffy Mexican Red Rice, a simple and flavorful side dish cooked in tomato broth.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice
- 1/2 medium white onion, finely chopped
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup frozen peas and carrots mix (optional)
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat.
- Add the rice to the hot oil. Stir constantly for 5 to 7 minutes until the rice grains turn light golden brown. This step is key for texture.
- Add the chopped onion and minced garlic to the pan. Cook for 2 minutes until the onion softens.
- Pour in the tomato sauce, chicken broth, salt, and cumin. Stir everything together.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for 18 minutes without lifting the lid.
- If using, stir in the frozen peas and carrots during the last 5 minutes of simmering.
- Remove the pan from the heat and let it stand, covered, for an additional 10 minutes.
- Fluff the rice gently with a fork before serving.
Notes
- Rinsing the rice before toasting is not recommended for this recipe, as the starch helps create the traditional texture.
- Use low-sodium broth if you need to control the salt content.
- For a richer flavor, substitute 1/2 cup of the chicken broth with water blended with 1/4 cup of fresh tomato.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup cooked
- Calories: 250
- Sugar: 5
- Sodium: 550
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 0