Mexican Red Rice Recipe

Name: Mexican Red Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can whole tomatoes, drained; 3 tablespoons chopped white onions; 2 small garlic cloves; 3 -4 tablespoons corn oil or 3 -4 tablespoons sunflower oil; 1 cup medium grain white rice; 1/3 cup peas (fresh or frozen); 1/3 cup corn (fresh or frozen); 1/3 cup diced peeled carrot; 3 serrano chilies, slit down one side (I cut mine in half lengthwise); 6 fresh fresh cilantro stems, tied together; sea salt

Servings: persons

1 (14 1/2 ounce) can whole tomatoes, drained
3 tablespoons chopped white onions
2 small garlic cloves
3 -4 tablespoons corn oil or 3 -4 tablespoons sunflower oil
1 cup medium grain white rice
1/3 cup peas (fresh or frozen)
1/3 cup corn (fresh or frozen)
1/3 cup diced peeled carrot
3 serrano chilies, slit down one side (I cut mine in half lengthwise)
6 fresh fresh cilantro stems, tied together
sea salt

1
Put the tomatoes, onion, and garlic in a blender and process until smooth. Set aside.
2
In a saucepan over medium-high heat, heat the oil. When hot, add the rice and stir until it just starts to change color, about 1 minute. Do not allow it to brown. Add the tomato mixture,and stir gently to blen. Add 2 cups hot water, the peas, corn, carrot, chiles, cilantro, and 1 1/2 teaspoons sea salt. Bring to a boil, shaking the pan to mix the ingredients. Reduce the heat to low Taste the broth and add more sea salt if needed, then cover and cook for about 10 minutes.
3
Uncover and stir carefully so that all of th eroth is mixed in (most will have been absorbed). recover and cook until all the broth is absorbed, about 10 minutes longer. Remove from the heat and let stand, covered, for 10 minutes. Before serving, remove the cilantro and chiles and fluff the rice with a fork.

734

kcal

Calories

Fat

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: 1 (14 1/2 ounce) can whole tomatoes, drained, 3 tablespoons chopped white onions, 2 small garlic cloves, 3 -4 tablespoons corn oil or 3 -4 tablespoons sunflower oil, and more.

Yes, Mexican Red Rice falls under the General 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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