Mexican Red Rice
Restaurant-style Mexican rice toasted in oil, then simmered with blended tomato, onion and garlic until tender and orange-red.
- Servings
- 6
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
Equipment
- Blender
- Medium saucepan or deep skillet with a lid
Instructions
Blend the tomato sauce, onion, garlic and broth until smooth.
Heat the oil in the pan over medium heat. Add the rice and stir until golden and toasty, 5–7 minutes.
Pour in the tomato mixture (it will sputter), add the salt and cumin and bring to a boil.
Cover, turn the heat to low and simmer without stirring until the liquid is absorbed and the rice is tender, 20 minutes. Rest, covered, for 5 minutes, then fluff and scatter with cilantro.
Notes
- Use vegetable broth for a vegan rice.
My notes
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Nutrition estimate
- Calories
- 230
- Protein
- 4 g
- Carbs
- 41 g
- Fat
- 5 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
