I’ve tried a few Mexican red rice recipes and this has been my favorite by far. I followed the recipe exactly as written. It was amazing. I wanted to eat the whole pot. =)
Very good recipe! I used peeled Romas and chopped them up worked out great and easy too! Will definitely make again.
This is definitely the best Mexican style rice I’ve made to date! It was very simple and quick. Although, I thought peeling and grating the tomatoes was ridiculous, I grated my fingers more than I grated the tomatoes – so next time I’m just going to peel them with my hand peeler and pulse them in a food processor until they are chopped very fine.
Great rice recipe. I used Pato tomato sauce instead of regular for a little extra kick. I also don’t usually pick recipes with a low amount of ratings but I’m glad that I tried this one.
It was good and pretty easy. I’ve never grated tomato before, next time I would probably just use canned tomatoes as grating made a bit of a mess.
I finally found a recipe that duplicates the rice I am served in Mexican restaurants! I followed this recipe exactly and measured everything. It turned out wonderful! I served it with Pork Carnitas, refried black beans and hot corn tortillas.
Ingredients:
2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 3/4 cups low-sodium chicken broth
1/4 cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantrosalt to taste.
Directions:
Grate tomatoes into a bowl using a box grater; discard tomato skins.
Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
source :allrecipes.com
