Mexican Red Rice
Mexican red rice is one of the basic staples and side dishe one should know how to make. We often hear comments of how people can't get the texture right when they cook red rice. They say their rice looks broken or mushy. If you follow our recipe we guarantee that your Mexican Red rice will be PERFECT!!
Ingredients
- 1 cup white rice (parboiled)
- 2 cups chicken stock homemade
- 2 tomatoes
- 1/4 onion
- 1 garlic clove
- parsley
- 1/4 onion finely chopped
- 1 garlic clove finely chopped
- 3 tbsp cooking oil
- 1 tbsp butter
- 1 carrot chopped up in finely cubes
- 1/3 cup peas fresh or frozen
- 1 Jalapeño pepper
- 2 tsp Knorr tomato powdered buillon
Instructions
- blend in the blender the tomatoes, the onion quarter, the garlic clove and the Knorr tomato powdered buillon
- heat up and melt the cooking oil and butter in the sauté pan
- add the white rice and let it fry for about 2min
- add the chopped onion and chopped garlic and stir it for 1min
- add the tomato puree from the blender, stir it and let it cook for about 2min
- add the chicken stock, the carrots, the peas, the parsley and the jalapeño pepper. Slice an opening to the jalapeño pepper so the juices can come out and give flavour to the rice. For more spicyness cut up the jalapeño pepper. stir it gently
- cover the rice and simmer it at low heat for 20min or until the liquid is absorbed. Don't stir the rice.
- gently fluff up the rice with a fork
- cover the rice again and let it rest for 5 to 10min
Video
Notes
To check if the rice is done, squish it between two fingers. If it's soft the rice is cooked.