The social network that celebrates Latin food

Mexican Red Rice

All Mexican families have there own cherished recipe of Mexican rice. This is the version I learned from my Mom. It may seem simple, yet it was one of her recipes that took me the longest to get just right. It is one of my top 5 family recipes that I love preparing for friends and family. I remember that when I was a very young child, my Mom would add some fresh banana slices on top of the rice. I never had the chance to ask why she did this, but I still remember the flavors together...we liked it as kids. maybe that was her way of getting us to eat a more balnced meal...thanks Mom.

Ingredients:

2 cups of long-grain rice (I like to use Jasmine rice)
 4 cups of chicken broth
 ½ cup of tomato sauce or 3 fresh Roma tomatoes, blended
 1 medium white onion, diced
 3 cloves of garlic, minced
 2 teaspoons each of cumin, garlic powder and salt
½ teaspoon black pepper
 1 cup of peas and carrots, defrosted
 Chopped cilantro, optional
 Olive oil or canola oil

Below: Toasting the rice (directions follow photo)

  Directions:
 1. In a large pan, heat 3 tablespoons of oil to medium heat, add the rice and saute for a few minutes until the rice becomes aromatic and slightly opaque. Add the onions and the garlic and cook for just 1 minute. Add all the dry spices and stir well to combine. Add the tomato sauce and broth, stir well and taste for salt. Bring to a boil, reduce heat to low, cover and cook for 10 minutes without disturbing the rice.

2. Add the peas and carrots evenly to the top of the rice. Cover and continue cooking until all of the liquid has evaporated. Total cooking time is about 20 minutes or so. (If rice doesn't look like it is cooking evenly, gently stir with a fork and add 2 to 3 tablespoons of broth or water, cover and continue cooking.)

3. Remove from heat once liquid has evaporated and let stand for 10 minutes. When ready to serve, fluff with a fork and fold in the fresh cilantro if using. Yields up to 10 servings

Other recipes by  Sonia:

 Beef Chili
 Buñuelos
 Cheesy Chorizo Bread
 Pork Chile Colorado
 Polvorones (Mexican Shortbread Cookies)
 Shrimp-Stuffed Little Chiles
 Pork Chile Verde
 Lemon Pepper Chicken Fajitas
 Simply Seasoned Shrimp
 Dulce de Leche and Chocolate Chip Chimichangas
 

Save this recipe to your HK profile by clicking on the Favorite button below!

Tags: Mexican, Rice, mexican rice

Favorite

43 members favorited this and added it to their personal profile

Comment

You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

Comment by Sonia Mendez Garcia on March 16, 2013 at 8:57pm: Hey that sounds delicious V Bello!!!!! So glad you liked the recipe and I love it when foodies make a recipe their own!! Thanks for sharing you comments!!!

Comment by v bello on March 16, 2013 at 8:19pm: I made this tonight and it was VERY good. I went full throttle and added chicken and chorizo and it was a big hit. Thanks, it's a great recipe!

Comment by Sonia Mendez Garcia on March 16, 2013 at 5:40am: Thanks Andrew!! I have to say, that out of all of my Mom's recipes, this one, as simple as it seems...took me the longest to get just right...It is also the one nearest and dearest to my heart.

Comment by Andrew Smyth on March 15, 2013 at 10:04pm: This looks very good. Thanks!

Comment by Dali on October 7, 2012 at 12:45pm: Oh, yes, I know what are you talking about, LOL!!! As a Puertorrican rice is one of the first thing you learn to cook and it takes a while to be perfected!!! Rice is so versatile that you can have a different plate everyday even when you are just eating rice again, LOL!! Thank you again!!

Comment by Sonia Mendez Garcia on October 7, 2012 at 8:34am: Thanks again Dali....out of all the recipes I learned from my Mom, this one, for some reason was the most challenging, hahahahaha.....it has to have just the right amount of liquid, the right amount of seasoning.

Comment by Dali on October 6, 2012 at 11:36pm: I love rice!! This recipe sounds interesting and I have to try it, thank you for sharing!!!

Comment by Sonia Mendez Garcia on July 29, 2012 at 8:19pm: MMMM...arroz con pollo...

Comment by Sonia Mendez Garcia on July 29, 2012 at 8:18pm: Amen!!! Jjajaja!! Es muy cierto lo que dices Norma Rubin...no estorbar el arroz para nada....:) Saludos!!

Comment by Norma Rubin on July 29, 2012 at 6:20pm: El gran secreto para obtener un perfecto arroz graneado, NO DESTAPAR LA OLLA DURANTE LA COCCION, ademas dejar que los liquidos alcancen el hervor a fuego alto, dejar cocer a fuego medio bajo durante 10 minutos, bajar el fuego a minimo y dejar cocinar por otros 10 minutos. Las proporciones perfectas son 2 tazas de agua por una de arroz. Me encanta tu receta... Yo reciclo durante la semana todas las sobras de la cena de Shabbat, el arroz con pollo es mi favorito.