Mexican Red Rice
Fluffy, tomato-red rice sautéed with garlic and onion, simmered in seasoned broth — the essential taco night side
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🛒 Ingredients
- 1.5 cups long-grain white rice
- 1/2 cup tomato sauce
- 2 cups chicken broth
- 1/4 cup diced white onion
- 2 cloves minced garlic
- 1/2 tsp cumin
- 2 tbsp oil
- 1/2 cup (optional) frozen peas
👨🍳 Instructions
- 1Heat oil in a heavy-bottomed pan over medium-high heat
- 2Add rice and toast, stirring constantly, for 3-4 minutes until golden
- 3Add onion and garlic, cook 1 minute
- 4Stir in tomato sauce and cumin; coat the rice
- 5Add broth, bring to a boil, then reduce heat to low
- 6Cover and cook 18 minutes — do not lift the lid
- 7Stir in peas if using, replace lid, and steam 2 more minutes
- 8Fluff with a fork and serve
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