Rating: 4 stars
5 Ratings
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  • 3 star values: 2
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  • 5 star values: 3

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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
1 hr
Yield:
Makes 4 cups (4 to 6 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

186 calories; calories from fat 24%; protein 4.2g; fat 5.3g; saturated fat 0.9g; carbohydrates 30g; fiber 1.3g; sodium 433mg; cholesterol 6.3mg.
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