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
Scale
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.
