Mexican Red Rice
I love Mexican rice. It has flavor that I could never tire from. I first tasted it around 19 years ago and since then I don’t recall ever eating rice our way again..lol. Yes it is a little harder to make, but well worth the time and effort. Once you get in the swing of it you will want it more than regular white rice.
Now it does take a couple of tries to get it right, heck you might even get it right the first time then the next three you don’t. Why you ask? Because it is a craft or art if you will. Heck sometimes mine still comes out all mooshy..lol
I wanted to publish this with pictures but I left my phone in the other car and it is gone today. So I will add the pics later. Hopefully you will come back later to see them. If you like our site please let others know about it.
So here is the recipe and I hope you try it and let me know how it turns out!
Leslie La Gringa
Mexican Red Rice
serves 4-6 1/2 cup servings
As with any recipe you can double or half this to your needs of your family.
- 1/2 C extra virgin oil
- 1 C white rice
- 3 C. water
- 1 C. chicken, beef, or pork stock (or vegetarian)
- 1 can of peas & carrots
- 1/4 of med. onion
- 2 roma tomatoes
- 1 clove of garlic
- 1 very small pinch of salt
- 1 tbsp. powdered tomato bouillon (found in the Hispanic ethnic food section)
Add your oil and rice to a non-stick pot & let sit for a minute stirring it getting it all oiled even.
Heat rice stirring often until a light golden brown (it will smell kind of like popcorn).
Drain grease from pot saving it to use again the next time you cook rice.
Then add your water, stock, tomato, onion, garlic, salt, & bouillon to blender. Blend on high until pureed.
Add contents from blender & can of peas & carrots (never stirring) to pot of rice.
Bring to a rapid boil, turn heat down to medium and let cook covered (try not to let any steam out) until all water is soaked into the rice and rice is done.
Serve with any of our delicious salsas, re-fried beans, & one of our Dinner Dish Recipes.
My grandkids love it all by its self.