Authentic Mexican Red Rice

This is about as indigenous as rice gets in the Americas, the perfect accompaniment for Mexican and Tex-Mex dishes (it’s just as spectacular on it’s own!).  These ingredients are usually in my pantry, most are shelf stable, and always ready to come to the rescue when I need them. This recipe does not call for it but I always add cumin (from North Africa) and chili powder (from deep in the heart of Texas) to Tex-Mexify it (a little goes a long way so start small, taste, and build).

Originally posted by KRISTEN CARLI AND MASHED STAFF/DEC. 1, 2021 4:18 PM EDT

A great big pot of Mexican red rice is pretty hard to beat because once you’ve cooked it up, you have the makings for all sorts of amazing meals. This rice can be served with fried eggs, chicken, beans, and salad, and it can easily be incorporated into plenty of dishes. Chef, recipe developer, and registered dietician Kristen Carli of Camelback Nutrition & Wellness says, “I love serving this as a base in burrito bowls or on the side of tacos and enchiladas.”

Recipe

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 teaspoons garlic, minced
• 1 ½ cups white rice
• 1 (8-ounce) can tomato sauce
• 2 ½ cups vegetable broth
• 2 teaspoons Caldo de Tomate (Mexican tomato bouillon)
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon cumin (or to taste, optional)
• ½ tablespoon chili powder (or to taste, optional)

Directions

Pour the olive oil into a large skillet over medium heat.

Once it is hot, add the diced onion, cooking for 2 to 3 minutes.

Add in the minced garlic (Add optional cumin and chili powder here so it can bloom with the onion and garlic), and sauté for another 5 minutes or so, until the onion is translucent. (Eathenet tip: garlic burns much faster than onion, which will ruin the dish. I would limit this sautéing step to no more that 1-2 minutes, the mixture will cook again when simmering, you’ll thank me later)

Add the rice, tomato sauce, broth, Caldo de Tomate, and diced tomatoes and stir well.

Bring the contents to a boil and then lower to a simmer and cook, covered, for about 20 minutes, until the liquid is absorbed.

Let stand, uncovered for a few minutes, and fluff with a fork to separate grains.

Enjoy Y’all!

Read full recipe on Mashed here