Mexican Red Rice with Peas

This mild Mexican rice side dish is flavored with a thin tomato sauce, garlic, and onions.

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 8 cups
  • Hands On: 30 mins
  • Total Time: 50 mins

Mexican Red Rice with Peas

Directions

  1. In bowl soak rice 5 minutes in enough hot water to cover; drain. Rinse rice under cold water until water runs clear; drain well.
  2. In blender puree tomatoes, onion, garlic, and salt. Pass through strainer; measure 1 cup liquid (discard solids).
  3. In medium saucepan cook rice in hot oil over medium-high heat for 3 to 4 minutes or until rice becomes milky white, stirring often. Stir in tomato puree. Cook, uncovered, 3 minutes or until puree is mostly absorbed by the rice.
  4. Stir in broth, carrots, corn, chiles, if using, and parsley. Bring to a rolling boil. Cover; reduce heat to low. Cook 10 minutes. Add peas; cook 5 minutes or until most of the liquid has been absorbed. (Rice should be cooked. If it isn't, add water if needed. Cover; cook 2 minutes more.) Remove from heat. Let stand, covered, for 5 minutes.

From the Test Kitchen

*Chile tip

Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.

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Nutrition Facts (Mexican Red Rice with Peas)

  • Per serving:
  • 263 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 2 mg chol. ,
  • 482 mg sodium ,
  • 47 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 6 g pro.

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