Mexican Saffron Rojo Rice
Elevate your side dish game with this vibrant and flavorful Mexican Saffron Rojo Rice, a stunning fusion of classic Mexican red rice and the subtle elegance of saffron. This recipe combines long-grain white rice toasted to perfection and simmered in a saffron-infused broth enriched with tomato purée, smoked paprika, and ground cumin for a bold yet aromatic taste. Freshly chopped cilantro adds a bright pop of color, while optional lime wedges provide a refreshing citrus finish. Ready in just 35 minutes, this one-pot dish is an ideal accompaniment to tacos, grilled meats, or a vegetarian spread. Perfect for weeknight dinners or festive gatherings, this saffron-infused Mexican rice guarantees to impress with its vibrant color and irresistible flavor.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups chicken or vegetable stock
- 2 tablespoons tomato paste
- 0.25 teaspoons saffron threads
- 2 tablespoons olive oil
- 0.5 white onion, finely diced
- 2 cloves garlic, minced
- 2 roma tomatoes, blended into purée
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoon sea salt
- 2 tablespoons fresh cilantro, chopped
- 4 optional lime wedges
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Warm the chicken or vegetable stock in a saucepan over low heat. Add the saffron threads and let them infuse the stock while you prepare the other ingredients.
In a medium saucepan or deep skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed rice to the pan, stirring frequently, and toast for 2-3 minutes until the grains are lightly golden.
Add the tomato purée, tomato paste, ground cumin, smoked paprika, and sea salt. Stir until the rice is evenly coated with the seasoning.
Carefully pour in the warm saffron-infused stock and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 18-20 minutes, or until the rice has absorbed the liquid.
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and garnish with chopped fresh cilantro.
Serve the rice warm with optional lime wedges on the side for an added zesty kick.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.7 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1182 mg | 25% | |
*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.
