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Mexican Red Rice Recipe

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4.4 from 7 reviews

A flavorful and easy Mexican Red Rice recipe made with fluffy long grain white rice simmered in a rich tomato broth infused with garlic, onion, jalapeno, and fresh cilantro. Perfect as a side dish for any Mexican-inspired meal or as a comforting staple on its own.

Ingredients

Ingredients

  • 1 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 small white onion, finely chopped
  • 1 cup long grain white rice, uncooked
  • 1 3/4 cups (435 ml) chicken or vegetable broth
  • 2 1/2 tbsp tomato paste
  • 1/4 tsp salt
  • 1 serrano or jalapeno pepper, whole (optional)
  • 1 sprig coriander / cilantro
  • Finely chopped coriander / cilantro leaves, for garnish

Instructions

  1. Heat the oil and sauté aromatics: Heat olive oil in a large saucepan over medium heat. Add minced garlic and stir briefly to release its aroma, then add the finely chopped onion. Cook for 4 to 5 minutes, stirring occasionally until the onions turn translucent but not browned.
  2. Add rice and liquids: Stir in the uncooked long grain white rice, chicken or vegetable broth, salt, and tomato paste. Mix thoroughly until the tomato paste is fully dissolved and evenly combined with the broth.
  3. Incorporate pepper and coriander: Place the whole serrano or jalapeno pepper and the sprig of coriander/cilantro into the pot. Cover the saucepan with a lid and bring the mixture to a gentle simmer over medium heat.
  4. Simmer the rice: Once simmering, lower the heat to low to maintain a gentle simmer. Cook uncovered for about 15 minutes or until the rice has absorbed all the liquid. You can tilt the pot slightly to check if any liquid remains at the bottom.
  5. Rest the rice: Remove the saucepan from heat but keep the lid on. Let the rice rest undisturbed for 10 minutes. This step allows residual steam and moisture to finish cooking the rice, turning it from sticky to perfectly fluffy.
  6. Fluff and serve: Remove the whole pepper and coriander sprig. Fluff the rice gently with a fork to separate grains. Garnish with finely chopped fresh coriander leaves if desired, then serve warm as a delicious side dish.

Notes

  • Note 1: Long grain white rice works best for a fluffy texture, but you can substitute with basmati rice if preferred.
  • Note 2: Using chicken broth provides a richer flavor, but vegetable broth makes this dish vegetarian-friendly.
  • The whole jalapeno or serrano pepper is optional; removing it will make the dish milder.
  • Resting the rice with the lid on is crucial for achieving the perfect fluffy texture.

Find it online: https://cookedbysarah.com/mexican-red-rice-recipe/