Mexican Rice

Kate Ramos

This Mexican Red Rice Recipe is my favorite way to make authentic Mexican rice at home using simple ingredients and one pan.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 -10 servings

Course: Rice Recipes

Cuisine: Mexican

2 1/4 cups chicken broth
1 15-ounce can diced tomatoes
1/2 serrano chile stemmed and chopped (seeds removed if you'd like it less spicy
2 cloves garlic chopped
1/2 small white onion chopped
1 teaspoon kosher salt
2 cups long grain rice
1/4 cup sunflower oil

Heat oven to 350°F. Combine 2 1/4 cups chicken broth, 1 can tomatoes, 1 serrano chile, 2 cloves garlic, 1/2 onion, and 1 teaspoon salt in a blender. Purée until smooth.
Heat 1/4 cup oil in a large, deep frying pan big enough to hold the rice and sauce, over medium heat. Once shimmering add 2 cups rice and cook, stirring occasionally until toasted and fragrant, about 5 minutes.
Add sauce and stir to combine. Bring to a boil, cover and transfer to the oven.
Bake until rice is tender and all the liquid has been absorbed, about 45 minutes.
Let stand about 10 minutes, fluff with a fork and serve.

Braising Dish: This is a simple, one pot dish but if you don't have a frying pan big enough to hold the rice and sauce you can toast the rice in a saucepan, stir in the sauce and then transfer the whole thing to a greased 9 x 13-inch baking dish before putting it in the oven.
Sauteeing the vegetables: For a slightly more complicated but a bit more delicious version: before beginning the recipe, heat 3 additional tablespoons of vegetable oil in the frying pan over medium-high heat. Add the onion, chiles, and garlic. Season with salt and pepper and cook until the onion is soft and starting to brown. Then transfer the sautéed vegetables to the blender, and continue with the recipe.

Let us know how it was!