Mexican red rice


This rice side dish is my favorite on enchilada or tamale nights. I searched forever for the best recipe. I tried probably like 30 in the past 10 years. I will never try another one again! This one never fails. I found it on Again… I did not create this… but I must re-share something so perfect. Okay I might have changed like 2 things.

2 cups canned petit diced tomatoes – do not drain

1 tablespoon tomato paste

1 cup diced yellow onion

2 cups batsmati rice – rinse under cold water in a mesh strainer

1/4 cup canola or vegetable oil

4 cloves garlic, minced

2 cups chicken broth or 2 cups water and 2 chicken bouillon cubes

Juice from one lime – 1 tablespoon or so

1 teaspoon cumin

1/2 teaspoon salt

I use my dutch oven for this recipe. Preheat the oven to 350 degrees. Place the oil in the pot and warm it over medium to medium high heat. Add the rinsed rice and cook this until slightly browned (6-7 minutes). Add the onion and garlic. Cook 1-2 more minutes stirring constantly. Add the tomatoes, paste, lime juice, chicken broth, salt and cumin. Bring this to a gentle boil. Cover immediately and place the whole dutch oven into the oven. Bake for 30-35 minutes. Remove it from the oven and fluff the rice. Do not stir too much or it will get mushy. Allow it to cool for a bit, then stir again. This is really good leftover or with refried beans inside of a tortilla.

I think the original recipe calls for fresh jalapeno as well. I do not like my rice with heat. I feel as though the rice is the calm to the spice in the food. If I were to add it, I would dice it and add it to the recipe at the same time as the onion and garlic.


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