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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

MEXICAN RED RICE Recipe

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This recipe for MEXICAN RED RICE is from Bone Appetit!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ tbsp extra virgin olive oil
2 garlic cloves, finely minced
½ small yellow onion, finely chopped
1 cup long grain white rice
1¾ cups low sodium chicken broth
¼ tsp salt
2½ tbsp tomato paste
1 jalapeno, optional
cilantro for garnish
Directions:
Directions:
Heat the oil in a small saucepan over medium-high heat. Add the garlic, stir briefly, then add the onion. Cook for 3 minutes until the onion is translucent but not golden.

Add the rice, broth, salt, and tomato paste and stir until the tomato paste is dissolved. Drop in jalapeño (if using) and cilantro. Bring to a boil, then cover with a lid and reduce the heat to low so the water is simmering gently. Cook for 15 minutes (no peaking or stirring) or until the liquid is all absorbed.

Remove from the stove, then rest for 10 minutes with the lid on. Fluff with a fork and serve. Garnish with cilantro.
Number Of Servings:
Number Of Servings:
4 as a side
Preparation Time:
Preparation Time:
PREP: 5 minutes. COOK: 20 minutes

 

 

 

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