Mexican Red Rice
Authentic Mexican Red Rice, but easier!
Servings: 8 servings
Calories: 258kcal
Cost: $1
Ingredients
- 1 c Tomato Sauce or Puree
- ¼ c Canola Oil
- 2 c Long-Grain White Rice (not instant)
- ⅛ medium Onion, chopped
- 3 c Chicken Base or Broth
- ½ c frozen Peas optional
- 1 Carrot, finely chopped optional
- 1 ½ t salt to taste
- 1 Serrano pepper, finely chopped optional
Instructions
- Heat the oil over medium heat in a large saucepan. Add the rice and stir to coat. Add the onion and fry, stirring often. Cook until the rice sounds raspy, like pebbles in the pan, about 10 minutes.
- Add the tomato sauce or puree, the chicken broth, and the peas, carrots and salt. Stir, then top with the Serrano chile.
- Bring to a boil, reduce heat and cover. Cook 15 minutes, or until all the liquid is absorbed. Stir well and serve.