Mexican Red Rice
Mexican red rice, also known as "arroz rojo," is a traditional Mexican side dish that is easy to prepare. The rice gets its vibrant red color from the addition of tomato sauce during the cooking process, giving it a delicious flavor. Let me show you how to make it so it's fluffy each and every time.
Ingredients
- 1 cube bouillon (chicken or vegetable) or 1 teaspoon granulated bouillon.
- 2 cups chicken or vegetable stock
- 1 Tablespoon vegetable oil
- 1 cup long-grain rice
- ¼ cup onion (finely chopped)
- ½ cup tomato sauce
- ½ cup frozen vegetables such as peas (corn, carrots & green beans. Whatever you prefer. (Optional))
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup fresh cilantro (finely chopped)
Instructions
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Start by dissolving the boullion: Heat the chicken or vegetable stock in the microwave until very hot (almost boiling point). Add the boullion cube or granules and let it rest for a couple of minutes.
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Use a spoon, whisk or fork to stir the water and dissolve the cube. It may take a minute or two for the cube to completely dissolve. Set aside.
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In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
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Add the onions and sauté until rice becomes light golden brown. About two minutes.
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Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.
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Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
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Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.
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Cover again and cook for another 10 minutes or until stock is completely absorbed.
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Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.
Nutrition (per serving)
Nutritional values are estimates from the original source.