Mexican Red Rice

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


  1. Heat oil in a large saucepan over medium-high heat.
  2. Add rice and stir until rice is golden brown.
  3. Add garlic and onion and sauté until onion begins to brown.
  4. Add remaining ingredients, stir well, lower heat, and cover.
  5. Simmer for 20 to 25 minutes or until all liquid is absorbed.
  6. Remove from heat and allow to sit, covered, for 5 minutes.

Source: The Motherload







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