Mexican Red Rice
A vibrant and flavorful rice dish with a rich tomato base that is a staple in many Mexican households.
Ingredients
Main Ingredients
- 1 cup long-grain white rice Rinsed under cold water until clear
- 2 cups vegetable broth or water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 2 tablespoons tomato paste
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil For sautéing
- Salt to taste salt
- Fresh cilantro for garnish (optional) fresh cilantro Adds flavor and color
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped tomato and tomato paste. Cook for approximately 5 minutes, until the tomatoes break down and the mixture thickens slightly.
- Mix in the cumin and chili powder, allowing the spices to toast for about a minute.
- Pour the rinsed rice into the saucepan, stirring to coat the grains with the tomato mixture.
- Add the vegetable broth or water and salt to taste. Bring to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for about 18-20 minutes, or until the rice absorbs the liquid and is tender.
- Remove from heat and let sit for an additional 5 minutes. Fluff the rice with a fork before serving.
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Notes
Serve as a side dish with grilled meats or create a vegetarian bowl with black beans and toppings. Allow rice to rest after cooking for even texture.