Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
1 Hour
Yield
Makes 4 cups (4 to 6 servings)

This Mexican red rice dish is a wonderful side for chicken enchiladas or beef fajitas. Don't like spice? Omit the serrano chile pepper or sub with bell pepper.

How to Make It

Step 1

Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.

Step 2

Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.

Step 3

Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

Love it!

stacyh67
July 07, 2015
Love making this rice!! Its the only one i make when i make mexican food! excellent!! although instead of the serrano chile i just buy a can of rotell. works and taste great! much easier also!

noelle71
July 07, 2015
i make it with these baked chimichanga's which are really easy! http://www.food.com/recipe/baked-chicken-chimichanga-499910

user's Review

mary327
February 08, 2011
I substituted a jalapeno pepper for the serrano but every thing else was the same. This was good and I made with chicken enchilada's. One thing when you add the pureed tomato mixture to the rice it says it will bubble and splatter. Take this very seriously. I'm pretty sure I have tomato on my ceiling now.

SuzanneM's Review

SuzanneM
May 05, 2010
This was easy enough to make. However, I ended up with too much tomato puree (what SIZE white onion?)so the recipe took longer than stated. I would also cut down on the chili pepper (personal preference). It was great with beef fajitas (marinated in olive oil,chili powder and lime juice,then grilled)and a salad.

noelle71's Review

user
April 20, 2013
N/A

mary327's Review

niquitar
December 13, 2012
N/A

stacyh67's Review

carolfitz
September 11, 2012
N/A