Photo: Mexican Red Rice Recipe
Ingredients
- 2 to 3 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups long-grain white rice
- 1 teaspoon achiote powder
- 1 bay leaf
- 2 cups canned crushed tomatoes
- 2 1/2 cups low-sodium chicken broth
Directions
Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,
Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 25 reviews
By jimwilkins
Virginia
on April 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I should have guessed it was Ingrid's recipe, it was very tasty. My wife is Puerto Rican and makes a Puerto Rican rice and she's pretty tough on other peoples' rice. She pronounced this one very good, which is high praise indeed from her. Great side dish.
By Aida G.
Houston, TX
on July 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was terrible! It was very bland and was more like a bad rissotto than rice. I should have known better when the only "spice" called for was achiote powder(annato which is not a spice at all but a colorant. Also, 2 cups of rice was WAY too much for 4-6 servings. Is there such a thing as a negative rating?
By paulak_8269491
Port St Joe, FL
on July 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
In response to some of the reviewers who claimed this was bland: "What did you serve it with?" Last night we had some pork tamales that I made from scratch and served this as a side dish. My homemade tamale sauce was quite spicy and this dish was the perfect complement. The texture was creamy but not mushy, much like a risotto. I followed the recipe exactly but substituted ancho chile powder for the achiote. My husband, who is critical of rice dishes, even commented on how unusually good it was.
PS. July 16, 2011 - Made this again. Used canned crushed tomatoes. Served with green chicken enchiladas, it seemed overly tomatoey. I think next time I will use stewed tomatoes and add additional heat to balance the sweetness. Still love the texture. I used Valencia short grain rice (much cheaper than arborio and similar results.
Read all 25 reviews