Red Mexican Rice Recipe
Red Mexican Rice done right since the first time with this recipe. This authentic Mexican staple dish is ideal as a side dish or with a burrito bowl.
Print
Pin
Servings: 4 people
Calories: 272kcal
Ingredients
- 1 cup long grain white rice can also use basmati or jazmine rice
- 2 or 3 ripe tomatoes, cored and quartered total weight should be 6 ounces
- ½ medium-sized onion, peeled and quartered
- 1 garlic clove, peeled and cut in half
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 teaspoon tomato paste
- 1 ½ teaspoon Kosher salt or 1 teaspoon of table salt
- 1 ½ cups chicken broth homemade or low sodium store-bought
- ⅓ cup corn kernels use canned or frozen
For Serving:
- lime wedges
- cilantro, chopped
- chile jalapeño or serrano, cut into ¼ IN rounds optional
SAVE THIS RECIPE!
Instructions
Prepare the Rice
- Soak the rice in warm water for 10 minutes.
- Place rice in a fine mesh strainer and rinse under cold running water for 1 minute until the water runs clear.
- Shake rice vigorously in strainer. Place strainer on top of a bowl and let rest for 5 minutes to remove any excess water.
Blend the Vegetables
- In a blender, puree the tomatoes, onion, and garlic until smooth. If needed, add ¼ cup of the chicken broth to help blend.
Cook the Rice
- In a heavy-bottomed saucepan or Dutch oven, heat the vegetable oil and butter over medium-high heat.
- Once the butter is melted, add in the rice and fry, stirring frequently until rice is light golden and translucent, 5 -6 minutes.
- Lower the heat to medium low, add in pureed tomato, tomato paste and salt. Stir gently to combine. Cook for 4-5 minutes or until the liquid is partially consumed.
- Add remaining chicken broth and corn. Stir gently to combine. Bring to a boil. Taste for salt and adjust if needed.
- Cover with lid. Cook for approximately 15-20 minutes or until once you insert a spoon through the middle and on the sides of the pan, there’s no visible liquid and rice is cooked.
Rest and Finish
- Turn off the heat, remove the pan from heat, keep lid on, and let it rest for 10 minutes.
- Gently stir the rice so any remaining sauce that accumulated at the top is mixed in with the rest of the rice.
- Serve, sprinkle with some chopped cilantro, some chile jalapeño or serrano (optional) and squeeze in a bit of lime juice.
Notes
What can go wrong and how to fix it?
- Rice is Too Sticky or Mushy: Ensure you rinse the rice thoroughly before cooking to remove excess starch. Use the correct amount of liquid and try using a bit less liquid next time. Ratio of rice to water is 1:2 cups.
- Rice is Undercooked: Add a bit more broth or water (a few tablespoons at a time), cover, and cook on low heat for an additional 3-4 minutes.
- Rice is Burned or Scorched: Use a heavy-bottomed pan or Dutch oven to distribute heat evenly and follow the heat settings as per the recipe. If the rice starts to burn, quickly add a bit more liquid, and continue cooking on a lower heat.
- Lack of Flavor: Adjust the seasoning by adding more salt, tomato paste, or other spices like cumin.
Nutrition
Calories: 272kcal | Carbohydrates: 47g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 1.163mg | Potassium: 486mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1.399IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 1mg