Mexican Red Rice
Bring the vibrant flavors of Mexico to your table with this authentic Mexican Red Rice recipe, a staple side dish that pairs perfectly with bold entrées like tacos, enchiladas, or grilled meats. Made with fluffy long-grain white rice, a homemade tomato-onion-garlic blend, and aromatic spices such as cumin, this dish bursts with color and flavor thanks to the addition of diced carrots, sweet peas, and fresh cilantro. Toasting the rice ensures a nutty depth, while simmering it in broth creates tender, perfectly cooked grains. A squeeze of zesty lime at the end elevates the entire dish with a refreshing citrus finish. Ready in just 35 minutes, this crowd-pleasing recipe is as easy to prepare as it is satisfying to serve. Perfect for family dinners or festive occasions, Mexican Red Rice is a versatile, healthy side that celebrates the rich culinary traditions of Mexico!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 large ripe tomatoes
- 0.5 medium white onion
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1.5 cups chicken or vegetable broth
- 1 medium carrot
- 0.25 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon ground cumin
- 2 tablespoons cilantro
- 1 wedge lime
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
In a blender, add the tomatoes, onion, and garlic. Blend until smooth to create a tomato mixture. Set aside.
Heat the vegetable oil in a medium-sized saucepan over medium heat. Add the rinsed and drained rice and sauté for 5-7 minutes until the rice is golden and lightly toasted, stirring frequently.
Carefully pour the tomato mixture into the pan with the toasted rice. Stir in the broth, diced carrot, salt, and cumin. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
After 15 minutes, add the frozen peas on top of the rice (do not stir). Cover the pan again and cook for an additional 5 minutes.
Turn off the heat and let the rice sit, covered, for 5 more minutes to allow it to finish steaming.
Fluff the rice gently with a fork, then stir in the chopped cilantro and a squeeze of fresh lime juice for added brightness.
Serve warm as a side dish or as a base for your favorite Mexican meals.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 17.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
