Name: Mexican Red Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups long-grain white rice, rinsed until water runs clear; 3 tablespoons vegetable oil or rendered lard; 1/2 cup white onion, finely diced; 2 cloves garlic, minced; 2 medium Roma tomatoes, roughly chopped; 2 tablespoons tomato paste; 3 cups low-sodium chicken broth; 1 teaspoon fine salt, plus more to taste; 1/2 teaspoon ground cumin; 1/2 teaspoon Mexican oregano; 1 small bay leaf; 1/4 teaspoon freshly ground black pepper; 1/2 cup frozen peas and diced carrots, thawed

Be the first to rate

(No Ratings Yet)

Authentic Mexican Red Rice is a beloved side dish where long-grain rice is first toasted in oil until golden, then simmered in a rich tomato and chicken broth seasoned with cumin and oregano. The result is fluffy, vibrantly colored grains infused with deep savory flavor that pair perfectly with tacos, beans, grilled meats, and stews.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

305 kcalCalories
8 gFat
1 gSaturated Fat
52 gCarbs
2 gFiber
3 gSugar
7 gProtein
520 mgSodium
240 mgPotassium
35 mgCalcium
3 mgIron
8 mgVitamin C
260 mcgVitamin A

Ingredients

For the rice base

2 cups long-grain white rice, rinsed until water runs clear
3 tablespoons vegetable oil or rendered lard
1/2 cup white onion, finely diced
2 cloves garlic, minced

For the tomato broth

2 medium Roma tomatoes, roughly chopped
2 tablespoons tomato paste
3 cups low-sodium chicken broth
1 teaspoon fine salt, plus more to taste
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1 small bay leaf
1/4 teaspoon freshly ground black pepper

Optional add-ins

1/2 cup frozen peas and diced carrots, thawed

Directions

Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear, then drain well and set aside to dry for 10 minutes.
Combine the chopped tomatoes, garlic, and 1/4 cup of the chicken broth in a blender; puree until smooth and set aside.
Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the rice and stir constantly for 5 to 7 minutes, until the grains turn pale golden and look slightly translucent.
Stir in the diced onion and cook 2 minutes until softened, then pour in the tomato puree and tomato paste, stirring to coat every grain.
Add the remaining chicken broth, salt, cumin, oregano, bay leaf, and black pepper. Stir once, bring to a boil, then immediately reduce heat to the lowest setting.
Cover the pot tightly with a lid and simmer undisturbed for 20 minutes; do not lift the lid or stir during this time.
Remove from heat and let the rice rest, covered, for 8 to 10 minutes to finish steaming and absorb any remaining liquid.
Remove the bay leaf and fluff the rice gently with a fork. Fold in the peas and carrots if using, taste for salt, and serve hot alongside your favorite Mexican mains.

Cook’s Notes

Rinsing the rice thoroughly removes excess starch and prevents a gummy, sticky texture—do not skip this step.
Toasting the rice in oil until golden is the secret to authentic flavor and separate, fluffy grains; be patient and stir often to avoid burning.
Resist the urge to lift the lid while the rice steams; trapped steam is what cooks the grains evenly and produces the perfect texture.
For a deeper red-orange hue, dissolve 1/2 teaspoon of achiote paste into the hot oil before toasting the rice.
Leftover rice keeps refrigerated in an airtight container for up to 4 days; reheat in a covered skillet with a tablespoon of water to restore moisture.