No Mexican meal is complete without a vibrant side dish of red rice. From the looks of it, it should be smothered in spices and require hours of effort. Yet, it is actually one of the easiest, most well worth the minimal effort and most satisfying dishes to make from scratch versus a box that you can make. No one at the dinner table will be disappointed. My youngest son, who is well on his way to being a foodie, will come home from school, reheat the leftover rice and shovel it into his mouth from the plastic storage container until it is all gone. It is GOOD stuff!
Cook rice until golden brown.
This is the chicken bouillon that I use. It is so easy to work with.
Mexican Red Rice
Mexican Red Rice
Author: Monica
Recipe type: Side Dish
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 4 tablespoons oil
- 1½ cups Basmati rice
- 3 cloves garlic, minced
- ¼-1/2 onion diced
- 1- 8 ounce can tomato sauce
- 2-3 tablespoons chicken bouillon
- 2½ cups water
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup frozen peas or corn (optional)
Instructions
- Heat the oil in a heavy skillet on medium high.
- Add rice, stirring until light brown.
- Add the diced onions and garlic and continue to stir until onions soften and garlic is fragrant.
- Add the tomato sauce, chicken bouillon, water, salt, pepper and peas or corn.
- Reduce heat, cover and simmer for 20 minutes.
- Remove from heat and let sit until ready to serve. Enjoy!
