Mexican Red Rice Recipe

Red Rice


2 tablespoons oil

2 garlic cloves , minced

1 cup uncooked rice (not instant rice)

2 ripe plum tomatoes , seeded and chopped

1 (8 ounce) can tomato sauce

1 medium white onion , chopped

1 tablespoon chili powder

3/4 teaspoon salt

1 cup chicken broth or 1 cup beef broth


Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *