Mexican Red Rice
Sides · Serves 6 · Prep 10 min · Cook 35 min · Total 45 min
Rice toasted in oil until golden, then simmered in a blended tomato and garlic broth so every grain comes out separate and full of flavor. It goes with every main dish here.
Ingredients
- 1 1/2 cup long-grain white rice
- 2 roma tomatoes (about 8 oz)
- 1/4 white onion
- 1 clove garlic
- 2 cup low-sodium chicken broth, plus more as needed
- 3 tbsp vegetable oil
- 1 tsp kosher salt
- 1/2 cup frozen peas and diced carrots
- 1 serrano chile, left whole (optional)
- 2 sprigs cilantro
Steps
- Rinse the rice in a strainer until the water runs clear, then let it drain and dry for 10 minutes.
- Blend the tomatoes, onion and garlic until smooth. You want 1 cup; top it up with broth if you are short.
- Heat the oil in a medium saucepan over medium heat. Add the rice and stir often until the grains turn golden and smell toasty, 6 to 8 minutes.
- Pour in the tomato purée (it will sizzle) and stir for about 2 minutes, until most of it is absorbed and the color deepens.
- Add the 2 cups broth, salt, peas and carrots, serrano and cilantro. Bring to a boil, then cover, turn the heat to the lowest setting, and cook 18 minutes without lifting the lid.
- Take the pan off the heat and let it rest, covered, for 10 minutes. Pull out the chile and cilantro and fluff with a fork.