Easy Mexican Red Rice
Easy Mexican Red Rice
Ingredients
For the Sauce
- 2 Roma tomatoes, halved
- 1 small piece white onion
- 2 garlic cloves
- 1 1/2 tablespoons chicken bouillon
- 1 1/2 tablespoons tomato bouillon
- 1 cup water
For the Rice
- 1 tablespoon butter, or olive oil, or a combination
- 2 cups long-grain white rice, rinsed
- 2 cups water
- 1 jalapeño, whole
Instructions
- 1
Combine the Roma tomatoes, small piece of white onion, garlic cloves, chicken bouillon, tomato bouillon, and 1 cup of water in a blender cup. Blend until the mixture is completely smooth and no large chunks remain.
⏱️ 3 min
- 2
Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the butter (or olive oil, or a combination) and allow it to melt and shimmer.
⏱️ 1 min
- 3
Add the rinsed rice to the hot pan. Cook, stirring frequently, for about 10 minutes, until the rice is lightly toasted and opaque. Be careful not to burn it.
⏱️ 10 min
- 4
Carefully pour the blended tomato sauce over the toasted rice. You can strain the sauce through a fine-mesh sieve for a smoother texture, or add it directly for more pulp. Add the remaining 2 cups of water to the pan and stir everything together to combine.
⏱️ 2 min
- 5
Place the whole jalapeño on top of the rice mixture. Bring the liquid to a gentle simmer, then reduce the heat to medium-low, cover the pan tightly with a lid, and cook for 20 minutes without lifting the lid.
⏱️ 20 min
- 6
After 20 minutes, remove the pan from the heat and let it rest, covered, for 5 minutes. Remove the jalapeño (or leave it in if you prefer more heat). Fluff the rice gently with a fork before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Mexican Red Rice
For the Sauce
- 2 Roma tomatoes, halved
- 1 small piece white onion
- 2 garlic cloves
- 1 1/2 tablespoons chicken bouillon
- 1 1/2 tablespoons tomato bouillon
- 1 cup water
For the Rice
- 1 tablespoon butter, or olive oil, or a combination
- 2 cups long-grain white rice, rinsed
- 2 cups water
- 1 jalapeño, whole
Instructions
- 1
Combine the Roma tomatoes, small piece of white onion, garlic cloves, chicken bouillon, tomato bouillon, and 1 cup of water in a blender cup. Blend until the mixture is completely smooth and no large chunks remain.
⏱️ 3 min - 2
Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the butter (or olive oil, or a combination) and allow it to melt and shimmer.
⏱️ 1 min - 3
Add the rinsed rice to the hot pan. Cook, stirring frequently, for about 10 minutes, until the rice is lightly toasted and opaque. Be careful not to burn it.
⏱️ 10 min - 4
Carefully pour the blended tomato sauce over the toasted rice. You can strain the sauce through a fine-mesh sieve for a smoother texture, or add it directly for more pulp. Add the remaining 2 cups of water to the pan and stir everything together to combine.
⏱️ 2 min - 5
Place the whole jalapeño on top of the rice mixture. Bring the liquid to a gentle simmer, then reduce the heat to medium-low, cover the pan tightly with a lid, and cook for 20 minutes without lifting the lid.
⏱️ 20 min - 6
After 20 minutes, remove the pan from the heat and let it rest, covered, for 5 minutes. Remove the jalapeño (or leave it in if you prefer more heat). Fluff the rice gently with a fork before serving.
⏱️ 4 min