Mexican Red Rice Side Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup long-grain white rice
02 -
2 tablespoons vegetable oil
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 1/2 cups chicken broth or vegetable broth (for vegetarian)
06 -
1 (8 oz) can tomato sauce or 2 medium tomatoes, blended
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon ground cumin
09 -
1/4 teaspoon black pepper
10 -
1/2 teaspoon chili powder (optional)
11 -
1/2 cup frozen peas (optional)
→ Garnish & Serving
12 -
1/4 cup chopped fresh cilantro
13 -
1 lime, cut into wedges
# Instructions:
01 -
Rinse the rice under cold water until the water runs clear. Drain well.
02 -
Heat oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until golden brown (about 3-5 minutes).
03 -
Add the chopped onion and garlic to the saucepan, cooking for another 2 minutes until fragrant.
04 -
Stir in the tomato sauce, broth, salt, cumin, black pepper, and chili powder. Bring the mixture to a gentle boil.
05 -
Reduce heat to low, cover, and let it cook for 18-20 minutes, or until the liquid is absorbed.
06 -
Turn off the heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork, stir in the peas (if using), and garnish with fresh cilantro. Serve with lime wedges for extra flavor.
# Notes:
01 -
For extra flavor, use chicken broth instead of water and a pinch of smoked paprika.
02 -
Make it spicy by adding diced jalapeños or a dash of hot sauce.
03 -
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.