Mexican Red Rice
Mexican Red Rice is a staple in Mexican cuisine. It can seem a little intimidating to make but is truly so easy with the right tips and tricks!
PREP TIME
10min
COOK TIME
25min
TOTAL TIME
35min
INGREDIENTS
Serves 5-6 people
- 1 cup white jasmine rice
- 2 ripe large roma tomatoes (make sure they’re deep red and on the softer side) 1/2 white onion 2 garlic cloves
- 2 cups vegetable broth (or water + 1 tsp bouillon)
- 2 tbsp any oil
EQUIPMENT
- Blender or food processor
- Large sized pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Rinse rice really well and let it dry as much as possible.
- Make broth if using bouillon if not measure out 2 cups broth
- Chop 1/4 onion really small and set aside. Then with the other 1/4 of an onion chop into big chunks and place into a blender followed by the 2 ripe roma tomatoes and 2 garlic cloves. Blend on high for 1 minute.
- Add 2 tbsp oil to pan then add rice (rice should be mostly dried, Add rice and cook on high heat constantly moving it around for 4-5 minutes…DO NOT TAKE YOUR EYES OFF RICE, KEEP MOVING IT AROUND. Then once golden add onion. Cook for 2 minutes continuing to move around in pan.
- Add the tomato sauce and cook for 4 minutes moving constantly then add broth, Bring to a simmer, will take 2 minutes. Then cover, bring to lowest heat and cook for 17-22 minutes or until all the liquid is evaporated and rice is perfectly cooked.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
