Mexican Red Rice


A scoop of salsa and one chile pepper add the just-right amount of heat to this Mexican rice recipe.

Mexican Red Rice
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
20 mins
Stand Time:
5 mins
Total Time:
45 mins
3 cups


  • 1 tablespoon vegetable oil

  • ½ cup chopped onion (1 medium)

  • 2 cloves garlic, minced

  • 1 teaspoon ground ancho chile pepper

  • ¼ teaspoon kosher salt

  • 1 cup long grain rice

  • 1 14 ounce can reduced-sodium chicken broth or vegetable broth

  • ¾ cup purchased salsa

  • ¼ cup water

  • ½ cup finely snipped fresh cilantro


  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 (per serving)

166 Calories
4g Fat
29g Carbs
4g Protein
Nutrition Facts
Calories 166
% Daily Value *
Total Fat 4g 5%
Sodium 323mg 14%
Total Carbohydrate 29g 11%
Total Sugars 2g
Protein 4g
Vitamin C 16.5mg 83%
Calcium 30.3mg 2%
Iron 2mg 11%
Potassium 188mg 4%
Folate, total 92.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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