No-Fail Mexican Red Rice
No-Fail Mexican Red Rice
Ingredients
- 2 tablespoons vegetable oil, or as needed to coat the pan
- 2 cups extra long grain rice
- 1/4 onion, cut into a few rings
- 1 garlic, whole clove, peeled
- 7.4 ounces tomato sauce
- 3 1/2 cups water
- 1 tablespoon chicken bouillon powder, or to taste
- 1 serrano pepper, whole
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the extra long grain rice, onion rings, and whole garlic clove to the hot oil. Stir frequently to ensure even cooking.
⏱️ 1 min
- 3
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.
⏱️ 8 min
- 4
Pour in the tomato sauce and continue to fry and mix all ingredients together thoroughly for 1-2 minutes.
⏱️ 2 min
- 5
Add the water, chicken bouillon powder, and the whole serrano pepper to the pot. Stir everything together well.
⏱️ 1 min
- 6
Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 3 min
- 7
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.
⏱️ 20 min
- 8
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.
⏱️ 1 min
- 9
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.
⏱️ 20 min
- 10
Serve the Mexican red rice hot as a delicious side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Fail Mexican Red Rice
- 2 tablespoons vegetable oil, or as needed to coat the pan
- 2 cups extra long grain rice
- 1/4 onion, cut into a few rings
- 1 garlic, whole clove, peeled
- 7.4 ounces tomato sauce
- 3 1/2 cups water
- 1 tablespoon chicken bouillon powder, or to taste
- 1 serrano pepper, whole
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the extra long grain rice, onion rings, and whole garlic clove to the hot oil. Stir frequently to ensure even cooking.
⏱️ 1 min - 3
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.
⏱️ 8 min - 4
Pour in the tomato sauce and continue to fry and mix all ingredients together thoroughly for 1-2 minutes.
⏱️ 2 min - 5
Add the water, chicken bouillon powder, and the whole serrano pepper to the pot. Stir everything together well.
⏱️ 1 min - 6
Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 3 min - 7
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.
⏱️ 20 min - 8
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.
⏱️ 1 min - 9
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.
⏱️ 20 min - 10
Serve the Mexican red rice hot as a delicious side dish.
⏱️ 1 min