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Mexican Red Rice

3.5 by 13 people
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  • Serving Size: 2/3 cup
  • Yields: 3 cups
  • Prep: 20 mins
  • Cook: 20 mins
  • Stand: 5 mins

Mexican Red Rice



  1. In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, ground ancho chile pepper, and salt; cook for 2 minutes. Stir in uncooked rice; cook and stir for 1 minute. Add broth, Roasted Salsa Roja, and the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender.
  2. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork.
  3. Roasted Salsa Roja Preheat broiler. In a large bowl, combine 3 medium quartered and cored tomatoes (about 1-1/2 pounds total), 1/3 cup chopped onion (1 small), 5 cloves garlic (peeled), and 1 halved and seeded fresh jalapeno chile pepper. Toss with 2 to 3 tablespoons vegetable oil, just enough to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly. Broil 5 to 6 inches from the heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add 1 cup snipped fresh cilantro leaves, 1/4 to 1/3 cup lime juice, and 1/2 teaspoon sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill. Makes 3 cups.

Nutrition Facts (Mexican Red Rice)

    Per serving:
  • 166 kcal cal.,
  • 4 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 323 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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