10 Jul

how do u make Mexican red rice?

Posted by: admin  /  Category: Mexican Rice


i would like to know the recipe for Mexican red rice

Ingredients
1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic clove, minced
1 medium white onion, chopped
2 ripe plum tomato, seeded and chopped
1 (8 ounce) can tomato sauce
1 cup chicken broth or beef broth
1 tablespoon chili powder
3/4 teaspoon salt
Directions
1Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
2Add the garlic and chopped onion, and sauté until the onion just begins to brown.
3Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
4Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

5 Responses to “how do u make Mexican red rice?”

  1. Bigeyes Says:
    July 10th, 2009 at 6:40 am

    Saute onion, garlic in a little canola oil. Add rice and saute a few minutes. Add a can of tomato sauce with two cans of water. Use seasonings like salt, pepper, chicken bouillon cube cut up. Let come to a boil. Reduce to a simmer and cover tightly for 15 minutes. After remove from heat do not remove lid until the rice rest for 5 minutes.
    References :

  2. ulovely2bitch! Says:
    July 10th, 2009 at 7:00 am

    Ingredients
    1 cup uncooked rice (not instant rice)
    2 tablespoons oil
    2 garlic clove, minced
    1 medium white onion, chopped
    2 ripe plum tomato, seeded and chopped
    1 (8 ounce) can tomato sauce
    1 cup chicken broth or beef broth
    1 tablespoon chili powder
    3/4 teaspoon salt
    Directions
    1Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
    2Add the garlic and chopped onion, and sauté until the onion just begins to brown.
    3Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
    4Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
    References :

  3. milton b Says:
    July 10th, 2009 at 7:24 am

    Start with some finely diced onions, garlic and jalapeno pepper. Saute in a small amount of oil in the sauce pan you are going to use to cook you rice. When the onions have started to get clear add your rice and cook with stirring for about 2 minutes. For every cup of rice add 1 1/2 cups of tomatoes (canned tomato puree, tomato sauce, tomato juice or any combination) spice with salt, pepper and ground cumin. Bring to a boil and cook until the rice just shows, reduce the heat to a simmer, cover and cook for 20 minutes.
    References :

  4. Jonesy Says:
    July 10th, 2009 at 7:53 am

    I buy a big jar of Pace Salsa –medium heat and cook my rice in it–sometimes I use half water half salsa and sometimes I use all salsa. Couldn’t be easier and I don’t add extra salt or butter.
    References :

  5. Talia Marie Says:
    July 10th, 2009 at 8:07 am

    This is the way my mother-in-law (who lives in Mexico) taught me how to prepare Mexican red rice….

    Ingredients:
    2 cups of medium grain white rice
    3 cups of water
    2 tablespoons of corn oil
    1 pinch of dried oregano (crush it on your palm to make it powdery)
    salt to taste
    1 white onion, finely chopped
    1 garlic clove, finely chopped
    1 small can of tomato sauce

    Ok, so this is what you do:
    In a big pot, you’re going to simmer (not boil) the water, the tomato sauce, the salt and the oregano.

    In a frying pan, you’re going to brown the corn oil and the rice. When the rice turns a golden brown color, you’re going to add the chopped onions and the garlic. Stir the rice, onions and garlic until the onions are translucent (almost clear color.) Make sure the heat is not on too high because you might burn the garlic and that makes the rice taste bitter.

    When the rice is brown and the onions translucent, you’re going to slowly add it to the pot with the water, sauce and oregano. Stir everything together and taste it one more time to make sure it has enough salt. If it needs salt, add some more. If you feel the rice is not "red enough," you can add 1 packet of Sazón Goya which are little packets that have dry powdered annato seed and other yummy spices.

    Cook on medium-high heat uncovered and once the rice absorbs all the water, lower heat to low, cover pot and wait 10-15 min. until rice is tender.

    Enjoy mmmmmmmmmmmmm!
    References :

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