Mexican Red Rice. Mexican Red Rice Recipe

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

Wash 1 cup of long-grain rice with warm water, then rinse with cold water and ensure it's completely dry.

In a food processor, blend 1/4 onion, 1 garlic clove, and 2 ripe Roma tomatoes until smooth.

Heat vegetable oil in a pot over high heat.

Fry the rice in the hot oil until it becomes darker in color and sounds crunchy.

Add the chopped onion and garlic to the pot and continue frying until fragrant.

Incorporate the pureed tomato into the rice and fry together.

Add hot chicken broth to the pot, along with chicken bouillon, and bring to a boil.

Add the Sano Chile, cover the pot, and reduce the heat.

After 15 minutes, uncover and stir the rice to incorporate the tomato evenly.

Check for water absorption; if no water remains, cover the pot again and turn off the heat, allowing the rice to steam and become fluffy.

Remove the garlic clove before serving.

Cooking Techniques

Equipment Needed

Spice Level: