Mexican Red Rice
Mexican Red Rice

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mexican red rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mexican Red Rice is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Mexican Red Rice is something which I’ve loved my entire life.

Mexican Red Rice by Jauja Cocina Mexicana. Enjoy this rustic Mexican Red Rice also known as Spanish rice. It's a great side dish for beef, chicken or enchiladas with a much bolder taste than plain white rice.

To begin with this recipe, we must prepare a few components. You can cook mexican red rice using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mexican Red Rice:
  1. Prepare 1 cup long grain white rice
  2. Get 1 1/2 cup chicken broth
  3. Get 1 can diced tomatoes (14.5 oz)
  4. Take 1 cup white onion, finely chopped
  5. Make ready 1 small serano chili pepper, finely chopped (use jalepeno instead for a little more kick)
  6. Take 1 clove garlic, minced
  7. Get 3/4 tsp sea/kosher salt (can use table salt at half the amount)
  8. Get 2 tbsp vegetable oil

In my rice cooker, I can hold this warm. One pot Mexican Red Rice (aka Arroz Rojo) - simple ingredients make for powerful flavours! Controversial opinion time: a good Mexican red rice is better than Chinese fried rice. Mexican Red Rice - or Arroz Rojo a la Mexicana - made with ingredients from your well-stocked pantry and a few fresh ingredients elevates your Mexican mains any day of the week!

Steps to make Mexican Red Rice:
  1. Place rice in a bowl, cover with cold water, swish around, and drain in a colander. Repeat until water runs clear. You can also opt to rinse it in a colander under cold running water until it runs clear (less effort but still takes awhile).
  2. Let rice sit in colander to drain/dry for at least 20-30 minutes. I usually do this step in the morning so that by the time I'm ready to cook, I don't have to wait for it to dry.
  3. Combine tomatoes (undrained), onion, garlic, and serano pepper in a food processor and puree.
  4. Heat oil in a medium saucepan (taller is better due to spatter that can occur) over medium-low heat. When hot, add rice and cook for 2-3 minutes, stirring constantly.
  5. Turn heat up (medium to medium-high) and continue cooking rice for another 6-8 minutes, stirring often.
  6. When rice starts to turn golden in color, add the puree mixture. Note that it will steam and may spatter a bit when added.
  7. Turn heat up (high) and cook, stirring constantly until puree has mostly been absorbed (about 3-5 minutes).
  8. Add chicken broth and salt. Bring to a boil.
  9. Cover, reduce heat (low), and simmer until broth has been absorbed (about 15-20 minutes).
  10. Uncover, fluff rice, and let stand for 5-10 minutes.

It's my dad's favorite rice and even tastes great reheated in the microwave the next day. I use this recipe when I want to make a quick yet delicious Mexican Rice. A scoop of salsa and one chile pepper add the just-right amount of heat to this Mexican rice recipe. Arroz Rojo, also known as Mexican red rice, is a classic Mexican side dish. Serve alongside your favorite meat, chicken, or vegetarian Mexican dish.

So that is going to wrap it up for this special food mexican red rice recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!