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Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the extra long grain rice, onion rings, and whole garlic clove to the hot oil. Stir frequently to ensure even cooking.

Fry the rice, onion, and garlic, stirring occasionally, until the rice turns a golden brown color. This step is crucial for preventing the rice from becoming mushy.

Pour in the tomato sauce and continue to fry and mix all ingredients together thoroughly for 1-2 minutes.

Add the water, chicken bouillon powder, and the whole serrano pepper to the pot. Stir everything together well.

Increase the heat to high and bring the mixture to a rolling boil.

Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook for 20 minutes without lifting the lid.

After 20 minutes, remove the pot from the heat. Carefully remove the lid and gently fluff the rice with a fork or spatula. Remove and discard the onion, garlic, and serrano pepper if desired.

Cover the pot again and let the rice rest for an additional 20 minutes off the heat. This allows the steam to finish cooking the rice and ensures a perfect texture.

Serve the Mexican red rice hot as a delicious side dish.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the extra long grain rice, onion rings, and whole garlic clove to the hot oil. Stir frequently to ensure even cooking.

Fry the rice, onion, and garlic, stirring occasionally, until the rice turns a golden brown color. This step is crucial for preventing the rice from becoming mushy.

Pour in the tomato sauce and continue to fry and mix all ingredients together thoroughly for 1-2 minutes.

Add the water, chicken bouillon powder, and the whole serrano pepper to the pot. Stir everything together well.

Increase the heat to high and bring the mixture to a rolling boil.

Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook for 20 minutes without lifting the lid.

After 20 minutes, remove the pot from the heat. Carefully remove the lid and gently fluff the rice with a fork or spatula. Remove and discard the onion, garlic, and serrano pepper if desired.

Cover the pot again and let the rice rest for an additional 20 minutes off the heat. This allows the steam to finish cooking the rice and ensures a perfect texture.

Serve the Mexican red rice hot as a delicious side dish.