Rating: 4.5 stars
80 Ratings
  • 5 star values: 61
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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; carbohydrates 35.1g; fat 6g; cholesterol 1.4mg; sodium 108.7mg. Full Nutrition
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