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If you’ve ever craved a side dish packed with vibrant flavors and a comforting, homey feel, then this Mexican Red Rice Recipe is just what you need. With its perfectly fluffy grains infused with garlic, onion, and a rich tomato base, this dish is a beautiful celebration of simple ingredients coming together to create something truly special. Whether you’re serving it alongside tacos, grilled meats, or just enjoying it on its own, this Mexican Red Rice Recipe will become your new go-to for a versatile and delicious comfort food.
Ingredients You’ll Need
The beauty of this Mexican Red Rice Recipe lies in its simplicity. Each ingredient plays a crucial role in delivering the perfect balance of flavor, texture, and that signature vibrant red color that makes this rice so irresistible.
- 1 1/2 tbsp olive oil: Provides a luscious base to sauté the aromatics without overpowering the dish.
- 2 garlic cloves, minced: Adds warmth and depth to the rice’s flavor profile.
- 1/2 small white onion, finely chopped: Brings a subtle sweetness and texture that perfectly complements the garlic.
- 1 cup long grain white rice, uncooked: The star of the show—long grains ensure fluffy, separate, and light rice.
- 1 3/4 cups chicken or vegetable broth: Infuses the rice with rich, savory notes that water alone just can’t provide.
- 2 1/2 tbsp tomato paste: Key to achieving that deep red hue and a concentrated tomato flavor that defines this recipe.
- 1/4 tsp salt: Balances and enhances all the flavors gently.
- 1 serrano or jalapeno pepper, whole (optional): Adds a subtle heat and a mild spicy aroma without making the rice too spicy.
- 1 sprig coriander/cilantro: Infuses a fresh herbal note as it cooks with the rice.
- Finely chopped coriander/cilantro leaves: For a fresh, vibrant garnish that brightens the dish at the end.
How to Make Mexican Red Rice Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large saucepan over medium heat. Toss in the minced garlic and stir for just a moment until fragrant, then add the finely chopped onion. Cook them gently for 4 to 5 minutes until the onion turns translucent and soft, but not browned. This slow coaxing releases their sweet and savory notes that form the flavor foundation of your rice.
Step 2: Toast and Mix the Rice
Now, add the uncooked rice directly to the saucepan. Stir it around to coat the grains in that deliciously fragrant oil and aromatics. Pour in the chicken or vegetable broth along with the salt and tomato paste, stirring until the tomato paste has completely dissolved. This step ensures every grain is infused with vibrant color and rich tomato flavor.
Step 3: Add Heat and Herbal Notes
For a little kick and added aroma, plop in the whole serrano or jalapeno pepper and the sprig of coriander/cilantro right now. Cover the pan with a tight-fitting lid, bring everything to a gentle simmer, then lower the heat so the liquid softly bubbles away without boiling hard. This slow simmer is essential for tender, perfectly cooked rice.
Step 4: Cook Until Tender
Let the rice cook for about 15 minutes or until all the liquid has been absorbed. You can tilt the pot slightly to check if the broth has fully disappeared. It’s important to avoid stirring now so the rice can cook evenly and form that perfect texture without becoming mushy.
Step 5: Rest and Perfect the Texture
Once the liquid is gone, take the pan off the heat but keep the lid on. Let the rice rest for 10 minutes—this is a key step. During this time, any remaining moisture gently steams the rice, transforming it from sticky to fluffy and light.
Step 6: Fluff and Serve
Finally, fluff the rice with a fork to separate the grains and bring out that lovely fluffy texture. If you like, sprinkle some finely chopped coriander/cilantro leaves on top for a fresh, fragrant finish. Now your Mexican Red Rice Recipe is ready to steal the spotlight at your meal!
How to Serve Mexican Red Rice Recipe
Garnishes
A sprinkle of freshly chopped coriander leaves adds a burst of color and fresh herbaceous flavor that lifts the richness of the tomato-infused rice. For a creamy touch, a dollop of sour cream or a few slices of ripe avocado can be delightful companions.
Side Dishes
This Mexican Red Rice Recipe is incredibly versatile and pairs beautifully with classic Mexican dishes such as tacos, enchiladas, or fajitas. It also holds its own alongside grilled chicken, roasted vegetables, or even a simple fried egg for a comforting meal any day of the week.
Creative Ways to Present
Turn your Mexican Red Rice into a festive centerpiece by serving it in warm tortilla bowls or stuffing it into bell peppers topped with melted cheese. You can also mix in some beans or corn for a colorful, nutritious rice salad perfect for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The rice will keep well for up to 3 days, maintaining its flavor and texture when properly chilled.
Freezing
Mexican Red Rice Recipe freezes beautifully. Just portion it into freezer-safe containers or bags and freeze for up to 2 months. This makes it a fantastic make-ahead option for busy weeknights.
Reheating
When ready to enjoy again, reheat the rice gently in a pan over low heat or in the microwave with a splash of water or broth to restore moisture. Fluff with a fork after warming to revive the fluffy texture you love.
FAQs
Can I make this Mexican Red Rice Recipe vegan?
Absolutely! Simply use vegetable broth instead of chicken broth to keep the dish fully plant-based without sacrificing any flavor.
What if I don’t have tomato paste?
You can substitute tomato paste with an equal amount of tomato sauce or crushed tomatoes, but keep in mind the flavor might be a little less concentrated and the color a bit lighter.
Is it necessary to use the whole jalapeno pepper?
Nope, the whole pepper is optional and mainly adds a subtle heat during cooking without making the dish overwhelmingly spicy. Feel free to skip it if you prefer a milder taste or remove it before serving.
Can I use brown rice instead of white rice?
You can, but brown rice will need a longer cooking time and more liquid. Adjust the broth quantity and cooking time accordingly to ensure the rice cooks through and stays fluffy.
Why do I need to let the rice rest after cooking?
Resting allows any remaining moisture to redistribute and be absorbed fully, which results in perfectly fluffy rice rather than sticky or wet grains. It’s a small step that makes a big difference.
Final Thoughts
You really can’t go wrong with this Mexican Red Rice Recipe. It’s a simple, heartfelt dish that brings bold colors and savory flavors to your table with minimal effort. Once you try it, you’ll see why it’s a beloved staple in so many homes. So gather your ingredients, take your time, and enjoy the warm, comforting experience of making this classic Mexican Red Rice Recipe your own.
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Print
Mexican Red Rice Recipe
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This flavorful Mexican Red Rice recipe features long grain white rice cooked with aromatic garlic, onion, and tomato paste, simmered to perfection in chicken or vegetable broth. Infused with the subtle heat of serrano or jalapeno pepper and fresh cilantro, this vibrant side dish is fluffy, savory, and perfect to complement any Mexican meal.
Ingredients
Essential Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 small white onion, finely chopped
- 1 cup long grain white rice, uncooked
- 1 3/4 cups (435 ml) chicken or vegetable broth
- 2 1/2 tbsp tomato paste
- 1/4 tsp salt
- 1 serrano or jalapeno pepper, whole (optional)
- 1 sprig coriander / cilantro
- Finely chopped coriander / cilantro leaves for garnish
Instructions
- Heat the oil and sauté aromatics: Heat olive oil in a large saucepan over medium heat. Add the minced garlic and stir briefly, then add the finely chopped onion. Cook for 4 to 5 minutes until the onions turn translucent without any browning, building a flavorful base for the rice.
- Add rice and liquids: Stir in the uncooked rice, chicken or vegetable broth, salt, and tomato paste. Mix well until the tomato paste is fully dissolved into the liquid, ensuring an even color and taste.
- Add peppers and herbs: Place the whole serrano or jalapeno pepper and the sprig of fresh coriander or cilantro into the pot. Cover the saucepan and bring the contents to a gentle simmer over medium heat.
- Simmer gently: Lower the heat to maintain a gentle simmer and cook, covered, for about 15 minutes until the liquid is fully absorbed by tilting the pot to check. This allows the rice to cook evenly and soak up all the flavors.
- Rest the rice: Remove the pot from heat but keep the lid on, letting the rice rest for 10 minutes. This crucial step uses residual steam to finish cooking the rice and transform it from sticky to fluffy.
- Fluff and serve: After resting, fluff the rice gently with a fork to separate the grains. Optionally garnish with extra chopped coriander leaves and serve hot as a delicious side dish.
Notes
- Use long grain white rice for fluffier texture; avoid using instant rice.
- The whole jalapeno or serrano pepper adds subtle heat without overwhelming the dish; remove before serving if preferred.
- Resting the rice after cooking is key to achieving perfect fluffiness and avoiding mushiness.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- This rice pairs well with Mexican main dishes like tacos, enchiladas, or grilled meats.
