Red rice is delicious from any culture, but Mexican red rice is especially good. If you’re making a Mexican meal, this red rice recipe will make a delicious side to whatever your main entreé is.
Some of the ingredients in this recipe are kind of optional. While I wouldn’t recommend leaving them out, you can leave out the onion or whole tomatoes if they don’t tickle your fancy. The chili powder is optional too, but 1 tsp doesn’t add a kick any spice-haters will talk about.
- 1 cup uncooked rice
- 2 tbsp oil
- 2 garlic cloves, minced
- 1 medium white onion, chopped fine
- 2 ripe plum (or roma) tomatoes, seeded and chopped
- 1 can tomato sauce (8 ounces)
- 1 cup chicken broth
- 1 tbsp chili powder (reduce if desired)
- ½ tsp salt
- Heat oil in a large saucepan over medium-high heat.
- Add rice and stir until rice is golden brown.
- Add garlic and onion and sauté until onion begins to brown.
- Add remaining ingredients, stir well, lower heat, and cover.
- Simmer for 20 to 25 minutes or until all liquid is absorbed.
- Remove from heat and allow to sit, covered, for 5 minutes.
Source: The Motherload