Mexican Red Rice
A vibrant and flavorful dish that brings the taste of Mexico with a delightful combination of spices and ingredients, perfect as a side or standalone dish.
Ingredients
Main Ingredients
- 2 cups long-grain rice Rinsed under cold water
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option
- 2 medium tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt Or to taste
- 1/2 teaspoon black pepper
- 1 cup frozen peas Optional
- Fresh cilantro For garnish, optional
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear.
- Heat the vegetable oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped tomatoes and cook for about 5 minutes until they soften and release their juices.
Cooking
- Add the washed rice to the tomato mixture, stirring well to coat the rice.
- Sprinkle in the ground cumin, chili powder, salt, and black pepper. Mix everything together.
- Pour in the vegetable or chicken broth, stirring to combine.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice has absorbed the liquid and is tender.
- If using, stir in the frozen peas during the last 5 minutes of cooking.
- Remove the skillet from heat and let it sit, covered, for an additional 5 minutes.
- Fluff the rice with a fork, and garnish with fresh cilantro before serving.
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Notes
To enhance flavor, consider toasting the rinsed rice in oil before adding vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to three months.