Mexican Red Rice
User Reviews
5
Mexican Red Rice
Description
Mexican Red Rice begins by dissolving a bouillon cube in hot chicken or vegetable stock to enhance flavor. The rice is toasted in oil until slightly opaque and golden, then sautéed with onions for sweetness. Tomato sauce and optional vegetables such as frozen peas bring color and additional texture. The seasoned broth is added and the mixture simmered covered until the liquid is absorbed, yielding tender, fluffy rice with a distinct red hue from the tomato sauce.
Fresh chopped cilantro added near the end brightens the dish with herbal freshness. Mexican Red Rice pairs well with a variety of main courses such as grilled meats, beans, or tacos, and adds vibrant color to the plate.
Store leftovers in the refrigerator for up to a day and reheat with a splash of water or oil either in a pan or microwave to maintain moisture. This rice also freezes well up to two months when stored flat in airtight containers for convenient meal prep.
Ingredients
- 1 cube chicken bouillon or ½ tsp Better Than Bullion (no chicken base) for vegetarian option, or vegetable bouillon; or 1 teaspoon granulated bouillon
- 2 cups chicken stock or vegetable stock
- 1 Tablespoon vegetable oil
- 1 cup long-grain rice
- ¼ cup onion finely chopped
- ½ cup tomato sauce
- ½ cup frozen peas corn, carrots & green beans. Whatever you prefer. (Optional, frozen vegetables such as peas
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ½ cup cilantro finely chopped, fresh
Instructions
- Start by dissolving the boullion: Heat the chicken or vegetable stock in the microwave until very hot (almost boiling point). Add the boullion cube or granules and let it rest for a couple of minutes.
- Use a spoon, whisk or fork to stir the water and dissolve the cube. It may take a minute or two for the cube to completely dissolve. Set aside.
- In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
- Add the onions and sauté until rice becomes light golden brown. About two minutes.
- Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.
- Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
- Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.
- Cover again and cook for another 10 minutes or until stock is completely absorbed.
- Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.
Notes
- Reheat leftover rice on the stove with a splash of water and occasional stirring to restore moisture.
- Microwave reheating with a bit of water and covering restores softness without drying out the rice.
- Store rice in the fridge for no more than one day to maintain freshness and reheat only once.
- Freeze cooked Mexican Red Rice flat in containers; it keeps well up to two months for meal preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 245kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 645mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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