Mexican Red Rice Recipe

Your Mexican meal may not seem complete without Mexican (or Spanish) rice. It's a standard side dish at Tex-Mex and Mexican restaurants in the United States, and incredibly easy to make at home. You can even use whatever chopped vegetables you have in the kitchen.

Mexican Red Rice Recipe
  • 2 tablespoons vegetable oil
  • 1/4 medium onion, diced
  • 1 1/2 cups uncooked long-grain white rice
  • 3 cloves garlic, finely chopped
  • 2 1/2 cups chicken broth, homemade, canned, or made from bouillon cubes or powder
  • 1 cup tomato puree
  • 1/4 cup finely chopped fresh parsley, optional
  • 1/2 cup chopped vegetables, such as carrots, green beans, bell pepper, and/or peas, optional
    1. Gather the ingredients.
    2. In a medium saucepan, heat the oil over medium heat. Add the onion and sauté until softened and translucent, 3 to 5 minutes.
    3. Add the rice and continue sautéing, stirring frequently, for about 5 minutes or until the rice turns golden brown. Do not let the rice burn.
    4. Add the garlic and sauté for 1 more minute.
    5. Take the pan off the heat; add the chicken broth and tomato puree, plus the parsley and vegetables if using. Stir, return the pan to the heat, and bring to a boil. Turn the heat to low and cover.
    6. Let simmer for 15 to 20 minutes without taking off the lid. After 15 minutes, remove the lid and carefully insert a spoon into the cooked rice. If the bottom of the pan is dry, your rice is done; if there is still some broth visible, allow it to cook for a few more minutes.
    7. Once the rice is done cooking, remove it from the heat and let it sit, covered and undisturbed, for another 10 minutes or so.
    8. Fluff the rice with a fork before serving.
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