Mexican Red Rice Recipe

Name: Mexican Red Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups long grain white rice; 3 cups chicken broth (water and chicken bullion will work also); two 8 oz cans of el pato tomato sauce (or regular tomato sauce if El Pato is unavailable); one 14 . 5 oz can whole kernel corn; 3 tablespoons minced garlic; 1 medium onion, diced; 3 -5 jalapeno chiles, minced (depending on desired heat level, WITH seeds); 1 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon ground cumin; 3 tablespoons oil

Servings: persons

3 cups long grain white rice
3 cups chicken broth (water and chicken bullion will work also)
two 8 oz cans of el pato tomato sauce (or regular tomato sauce if El Pato is unavailable)
one 14 . 5 oz can whole kernel corn
3 tablespoons minced garlic
1 medium onion, diced
3 -5 jalapeno chiles, minced (depending on desired heat level, WITH seeds)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
3 tablespoons oil

1
Chop onion and mince jalapeno ahead of time.
2
Heat oil in an 8 quart pot over med hi heat.
3
Add rice and stir frequently until some of the grains turn golden color (about 5 minutes).
4
when rice is beginning to turn golden, add chiles and onion and stir frequently for an additional 2 minutes.
5
Add garlic and dry spices and stir for an additional minute.
6
Add broth, tomato sauce and corn (undrained) and stir until mixed.
7
Bring to a low boil in uncovered pot, stirring several times as it reaches a boil.
8
Cover pot and turn heat to low, then let it cook for 22 minutes.
9
Fluff rice and check and make sure it is done, if not, let cook an additional few minutes.
10
Serve with just about any Mexican dish.

925

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups long grain white rice, 3 cups chicken broth (water and chicken bullion will work also), two 8 oz cans of el pato tomato sauce (or regular tomato sauce if El Pato is unavailable), one 14 . 5 oz can whole kernel corn, and more.

Yes, Mexican Red Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Red Rice

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