How to Prepare Speedy Mexican Red Rice

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Mexican Red Rice. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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The same holds true for lunches once we usually resort to your can of soup or even box of macaroni and cheese or some other similar product as opposed to putting our creative efforts into making a quick and easy yet delicious lunch. You may observe many thoughts in this guide and the expectation is that these thoughts won't only allow you to get off to a excellent start for finishing the lunch R-UT all of us look for ourselves at at any point or another but in addition to use new things all on your very own.

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Many things affect the quality of taste from Mexican Red Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Red Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can cook Mexican Red Rice using 8 ingredients and 10 steps. Here is how you cook that.

Mexican Red Rice (Arroz Rojo)

Ingredients and spices that need to be Prepare to make Mexican Red Rice:

1. 1 cup long grain white rice
2. 1 1/2 cup chicken broth
3. 1 can diced tomatoes (14.5 oz)
4. 1 cup white onion, finely chopped
5. 1 small serano chili pepper, finely chopped (use jalepeno instead for a little more kick)
6. 1 clove garlic, minced
7. 3/4 tsp sea/kosher salt (can use table salt at half the amount)
8. 2 tbsp vegetable oil

Steps to make to make Mexican Red Rice

1. Place rice in a bowl, cover with cold water, swish around, and drain in a colander. Repeat until water runs clear. You can also opt to rinse it in a colander under cold running water until it runs clear (less effort but still takes awhile).
2. Let rice sit in colander to drain/dry for at least 20-30 minutes. I usually do this step in the morning so that by the time I'm ready to cook, I don't have to wait for it to dry.
3. Combine tomatoes (undrained), onion, garlic, and serano pepper in a food processor and puree.
4. Heat oil in a medium saucepan (taller is better due to spatter that can occur) over medium-low heat. When hot, add rice and cook for 2-3 minutes, stirring constantly.
5. Turn heat up (medium to medium-high) and continue cooking rice for another 6-8 minutes, stirring often.
6. When rice starts to turn golden in color, add the puree mixture. Note that it will steam and may spatter a bit when added.
7. Turn heat up (high) and cook, stirring constantly until puree has mostly been absorbed (about 3-5 minutes).
8. Add chicken broth and salt. Bring to a boil.
9. Cover, reduce heat (low), and simmer until broth has been absorbed (about 15-20 minutes).
10. Uncover, fluff rice, and let stand for 5-10 minutes.

While this is in no way the end all be all guide to cooking easy and quick lunches it's excellent food for thought. The hope is that this will get your creative juices flowing so you can prepare wonderful lunches for the own family without needing to accomplish too terribly much heavy cooking at the process.

So that is going to wrap this up for this exceptional food Steps to Make Award-winning Mexican Red Rice. Thank you very much for your time. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!