Mexican Red Rice

Mexican food normally appears on our table in some way or form about twice a week. Whether I am serving a simple quesadilla or making a big batch of tamales, I am always in need of a tasty side dish. This rice is a favorite for filling the side dish role. 

The original recipe called for fresh tomatoes, but I cannot rely on their year-round ripeness in the Midwest. Quality canned tomatoes make for an excellent substitute. The recipe also baked the rice in the oven, but cooking rice on the stove-top is quicker and yields the same result. Once the rice is tender and fluffy, it is seasoned with fresh jalapeños to taste, cilantro, and a good squeeze of fresh lime. This is a flavorful dish that will nicely round out any Mexican meal.

Mexican Red Rice

By Nicole Prep: 15 minsCook: 35 minsResting Time: 10 mins Servings: 8 This flavorful rice dish will round out any Mexican meal!

Equipment

• 14-cup food processor
• Fine-mesh strainer

Ingredients 

• 1 (14.5-ounce) can petite diced tomatoes, drained
• 1 medium white onion, peeled and quartered
• 3 jalapeño chiles, ribs and seeds removed, minced
• 2 cups long-grain white rice
• 3 tablespoons Safflower oil or other neutral oil
• 4 garlic cloves, minced
• 2 cups low-sodium chicken stock, Homemade or store-bought
• 1 tablespoon tomato paste
• 1 ½ teaspoons kosher salt
• ½ cup minced fresh cilantro leaves
• 1 to 2 limes, cut into wedges for serving

Instructions 

1. Process tomatoes and onion in the bowl of a food processor until smooth, about 15 seconds, scraping down the sides of the bowl if necessary. Transfer mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off excess so that the volume equals 2 cups.
2. Place rice in a large fine-mesh sieve and rinse under cold running water until water runs clear, about 1 minute. Shake rice vigorously in sieve to remove excess water.
3. In a large heavy-bottomed saucepan with a tight fitting lid, heat the oil over medium-high heat. Add the rice and fry, stirring frequently, until rice is light golden and translucent, about 6 minutes. Reduce the heat to medium and add garlic and half of the minced jalapeños; cook stirring constantly until fragrant, about 30 seconds. Stir in the tomato and onion puree, chicken broth, tomato paste, and salt, stirring until thoroughly combined. Increase the heat to medium-high and bring to a boil. Cover the pan, reduce the heat to a low simmer, and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat, uncover, and fluff the rice with a fork. Cover and let rest for 10 minutes.
4. Stir in the cilantro and remaining jalapeños to taste. Serve immediately, passing lime wedges separately. Enjoy!

Nutrition

Calories: 238kcal, Carbohydrates: 41g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Sodium: 474mg, Potassium: 178mg, Fiber: 1g, Sugar: 1g, Vitamin A: 159IU, Vitamin C: 11mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.