Authentic Mexican red rice is more than just a side dish; it's a vibrant celebration of flavor, a staple in countless kitchens across Mexico, and a culinary adventure waiting to be explored. Its rich, deep red color comes from the use of tomatoes and chiles, lending a subtle heat and a complex sweetness that beautifully complements almost any Mexican meal. Forget bland, overcooked rice – this recipe delivers fluffy, perfectly seasoned grains that burst with authentic Mexican taste. The secret lies in a few simple techniques and carefully chosen ingredients, transforming ordinary rice into something truly special.
This recipe offers a step-by-step guide to making this incredibly flavorful rice, ensuring even beginner cooks can achieve restaurant-quality results. From properly toasting the rice to perfectly simmering it in a flavorful broth, we'll cover every detail to help you master this beloved Mexican side dish. Prepare to be amazed by the depth of flavor and the effortless elegance of this authentic Mexican red rice.
Tools Needed
- Food processor
- Large skillet or pan
- Clay pot (optional)
- Microwave (optional)
Ingredients
- Roma tomatoes: 2 ripe
- Garlic cloves: 2
- Onion: ½
- Long grain rice: 1 cup
- Chicken broth: 2 cups
- Sano Chile: 1
- Vegetable oil
- Chicken bouillon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Rice
- Wash 1 cup of long grain rice with warm water, then rinse with cold water until completely dry.
- Cut ½ an onion and 2 garlic cloves. Process them in a food processor along with 2 ripe Roma tomatoes. Don't strain; use the mixture as is.
- Heat vegetable oil in a large skillet over high heat. Add the washed rice and fry until it becomes slightly darker, stirring constantly. This prevents mushy rice.
- Add the chopped onion and garlic to the skillet and continue frying the rice until it's slightly darker.
Step 2. Simmer and Cook the Rice
- Add the pureed tomato mixture to the skillet and fry until cooked.
- Add hot chicken broth (with added chicken bouillon for extra flavor) to the skillet. Bring to a boil.
- Add the Sano Chile, cover, reduce heat, and simmer for 15 minutes.
Step 3. Finishing Touches & Fluffiness
- After 15 minutes, incorporate the remaining tomato puree into the rice, stirring gently to ensure even color.
- Continue cooking until all the water is absorbed (about 5 more minutes). Turn off the heat and let the rice sit, covered, to allow it to steam and become fluffy.
Step 4. Serve and Reheat
- Remove the garlic clove. Reheat as needed (microwave recommended).
Read more: Homemade Chalupas Recipe: Easy & Delicious Mexican Street Food
Tips
- Always have 2 cups of chicken broth ready in your freezer for this recipe.
- Frying the rice over high heat is crucial for preventing mushy rice.
- Incorporate the tomato puree into the rice after 15 minutes of cooking for a uniform color and texture.
- Use a clay pot for serving to maintain the rice's heat and fluffiness
- The ratio is 2 parts water/broth to 1 part rice.
Nutrition
- N/A
FAQs
1. Can I use canned diced tomatoes instead of fresh?
Yes, absolutely! Use one (14.5 ounce) can of diced tomatoes, undrained, for the best flavor and moisture.
2. What if my rice is too dry or too wet?
If too dry, add a little more broth or water while cooking. If too wet, cook uncovered for a few more minutes to allow excess liquid to evaporate.
This recipe for authentic Mexican red rice delivers a vibrant, flavorful side dish that's perfect for any occasion. The simple techniques and readily available ingredients make it easy to recreate this classic at home. Enjoy the delicious results, and savor the taste of Mexico in every bite!