Mexican Red Rice
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A delicious and foolproof recipe for Mexican red rice, featuring a smooth salsa blend and the perfect texture in every bite.
00:25:00 total
Serves 4
easy
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Ingredients
- roma tomatoes - 2 (cut in half)
- white onion - 1/4 (cut in quarter)
- garlic cloves - 2
- water - 1 cup (for blending)
- chicken bouillon - 1 (packet)
- tomato bouillon - 1 (packet)
- jasmine rice - 2 cups (washed)
- oil - 3 tablespoons (for frying rice)
- jalapeno - 1 (optional)
Instructions
- Prepare the salsa: Blend together roma tomatoes, white onion, garlic cloves, water, chicken bouillon, and tomato bouillon until smooth. Set aside.
- Wash the rice: Rinse jasmine rice 3-4 times to remove excess starch and impurities.
- Fry the rice: In a pan on medium heat, add oil and the washed rice. Fry for about 5 minutes until it gives off a nutty aroma.
- Add water and salsa: To the fried rice, add two cups of water and the prepared salsa through a strainer to catch any larger pieces. Optionally, add a jalapeno for extra flavor.
- Cook the rice: Bring the mixture to a boil, then reduce the heat to low and cover. Let it cook undisturbed for 20 minutes. After cooking, let it sit for an additional 5 minutes before serving.
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