Mexican Red Rice
A vibrant and flavorful rice dish that enhances any meal, featuring tomatoes, spices, and herbs for a comforting side or base.
Ingredients
Main Ingredients
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until it is translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped tomato and cook for 2-3 minutes until softened.
- Mix in the tomato paste, ground cumin, chili powder, and salt. Stir well to combine all the ingredients.
- Add the rinsed rice to the skillet, stirring to coat it evenly with the tomato mixture.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for about 18-20 minutes, until the rice is tender and has absorbed all the liquid.
- Remove from heat and let sit covered for 5 minutes.
- Fluff the rice with a fork and garnish with fresh cilantro if desired. Serve warm.
Notes
To enhance flavor, try roasting the tomatoes before adding them to the rice. Adjust spices according to your taste preference. Store in an airtight container for up to 4-5 days in the refrigerator, or freeze for longer storage.