Mexican red rice. Recipe
Cuisine: Mexican
Author: Mary Soco -
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredientes / Ingredients
  • 1 cup rice
  • 3 red tomatoes
  • 1 clove of garlic
  • ¼ of white onion
  • 1 liter of water
  • 1 potato
  • 1 carrot
  • 1 cup of green peas
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of powdered chicken broth
Preparaci├│n / Directions
  1. Put to heat the water, when it starts to boil, empty half over the rice grains on a bowl, mix a little and let stand for 5 minutes. After this time, drain them using a colander and reserve for about 15 to 20 minutes, in order to drain as much water as possible.
  2. Menawhile, in a blender grind the red tomatoes, garlic, onion and half a cup of hot water. Pass the sause through a colander, and measure exactly 2 cups of sauce. If not reached, complete with more hot water.
  3. You also have to peel and cut potato and carrot into small cubes, and rinse the green peas.
  4. Once you have everything ready, heat a saucepan and add the oil, and brown the rice (washed and drained), trying to move frequently to prevent burning.
  5. When the rice is golden, carefully add the tomato sauce, a tablespoon of powdered chicken broth and vegetables. Lower the heat to minimum, cover the pan and let cook until the broth is consumed completely and some tiny holes appear on the surface.
  6. Once you turn off the heat, stir lightly with a fork to separate the grains and re-cover. Wait 10 minutes before serving.
Recipe by Cocina Muy Fácil at