Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grate tomatoes into a bowl using a box grater; discard tomato skins.

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  • Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.

  • Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.

  • Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.

  • Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Nutrition Facts

213 calories; protein 4.6g 9% DV; carbohydrates 35.1g 11% DV; fat 6g 9% DV; cholesterol 1.4mg 1% DV; sodium 108.7mg 4% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2012
This was very good and very easy. I made enough for 45 people and everyone enjoyed it. My only change - My altered servings called for many many Roma tomatoes, peeled. I drained a #10 can of diced tomatoes and it worked perfectly. Read More
(50)

Most helpful critical review

Rating: 3 stars
06/17/2013
This looked pretty in the dish but turned out dry when served at a Mexican-themed party. Not sure what I would do differently next time.... Read More
(4)
75 Ratings
  • 5 star values: 56
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/11/2012
This was very good and very easy. I made enough for 45 people and everyone enjoyed it. My only change - My altered servings called for many many Roma tomatoes, peeled. I drained a #10 can of diced tomatoes and it worked perfectly. Read More
(50)
Rating: 5 stars
01/18/2013
I'm glad I picked this recipe in a hurry last night. I usually will not choose recipes that have not been highly rated by many people and choosing a recipe with only 1 rating is not normal for me. So I had to give this recipe a review. The rice turned like a classic Mexican rice. I didn't have enough fresh tomatoes so I puréed a 12 oz can and used about 3/4 of the can. I also added a little extra cilantro and next time I will also add green chiles. This one is a keeper. Read More
(31)
Rating: 5 stars
05/10/2015
I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever made a Mexican rice recipe quite this good. Rather than trying to grate a tomato, I simply blanched it which made the peel come off easily, then just chopped it up very fine. Scaling this down to two servings meant I had to improvise on the tomato sauce – I wasn’t about to open a can for a mere tablespoon or two. For those who might find themselves in the same situation, I used half the measurement in tomato paste and water instead and it obviously worked out great because this was simply delicious. Worth seriously considering for your go-to Mexican rice side dish. Read More
(29)
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Rating: 5 stars
02/16/2014
I love this! I've used it so many times! For those of you wondering, the Roma's equal about 1/2 a cup. If you use crushed tomatoes, drain then, and strain them they work perfectly! I live in a seven person family, three of the kids barely eat anything (especially green things and veggies) but they love this! Read More
(12)
Rating: 4 stars
03/01/2013
This was used as a burrito filling and was delicious! I added some kidney beans. It was not spicy, so add cayenne or a hot pepper if you like it spicy. Read More
(6)
Rating: 5 stars
02/26/2013
So so good. Thank you for sharing. Read More
(5)
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Rating: 3 stars
06/17/2013
This looked pretty in the dish but turned out dry when served at a Mexican-themed party. Not sure what I would do differently next time.... Read More
(4)
Rating: 5 stars
01/21/2018
So delicious. Why don't I make flavoured rice more often! This recipe has surely reminded me of that. Oh so good easy- even when I screwed up a few things (accidentally threw the onions in with the tomatoes and had to pick them out so some onions weren't blanched prior to adding remaining ingredients sautéed garlic with onions right off the bat...) I was making a big Mexican themed dinner and screwed this up a little- and it was to die for! I added 1 extra tomato for good measure as some reviewers had stated it was dry- I think like any time you make rice like this- better a little more moist than dry- watch not to over cook....for those reviews that said it was too dry don't think it was the recipe....I also halved the jalapeño for my guests as they don't like it so hot and that was a good call. It sat in a warm oven for about an hour afterwards while I finished everything else was so good!! Delicious! Read More
(4)
Rating: 5 stars
05/05/2015
I've tried a few Mexican red rice recipes and this has been my favorite by far. I followed the recipe exactly as written. It was amazing. I wanted to eat the whole pot. =) Read More
(3)