Mexican Red Rice Ready In 30 Minutes
Fluffy Mexican Red Rice (Spanish Rice) ready in 30 minutes with long-grain white rice, tomato paste, and broth. Rinse, toast, then leave it alone for loose grains, not sticky rice.
Ingredients
- 2 cups long-grain white rice uncooked
- 2 tablespoons olive oil
- 3 cloves garlic finely chopped
- 1 onion very finely chopped
- 4 tablespoons tomato paste
- 3½ cups chicken stock or vegetable stock
- 1 sprig flat parsley or cilantro
- salt adjust to taste
- flat parsley Chopped for serving
Ingredients you need per step are listed below the step in Italic
Instructions
- Rinse the rice in cold water, draining and repeating until the water is mostly clear.2 cups long-grain white rice
- Drain the rice in a fine-mesh strainer.
- Heat the oil in a medium pot over medium-high heat.2 tablespoons olive oil
- Add the garlic and stir for 10–15 seconds until fragrant.3 cloves garlic
- Add the onion and tomato paste and cook for 3 minutes until the onion is softened and the tomato paste smells sweet.1 onion, 4 tablespoons tomato paste
- Add the drained rice and toast for 1–2 minutes, stirring until glossy.
- Pour in the stock and stir once to combine.3½ cups chicken stock
- Lay the herb sprig on top and cover with a lid.1 sprig flat parsley
- Bring to a simmer over medium-high heat.
- When bubbling steadily around the edges, reduce heat to low so it barely simmers.
- Cook for 15 minutes, covered, without stirring or lifting the lid.
- Tilt the pot. If liquid remains at the edge, cook 2–3 minutes longer on low, covered.
- Remove from heat and rest 10 minutes, covered.
- Remove the herb sprig and fluff with a fork.
- Taste and add salt if needed. Sprinkle with chopped herbs and serve.salt, flat parsley
NOTES
1. Rinsing: removes starch and helps keep the rice fluffy.
2. Toasting: boosts flavor and helps the grains stay separate.
3. Keep the lid on. Steam is the whole point.
4. Resting: 10 minutes makes the texture noticeably better.
5. Salt: Taste at the end, because the moisture is absorbed and partly evaporates, thus intensifying the flavor.
6. Storage
- Fridge: 2 days, tightly covered.
- Reheat on the stove: add a splash of water, cover, warm on low, then fluff with a fork.
Nutrition
Calories: 510kcal | Carbohydrates: 89g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 439mg | Fiber: 2g | Sugar: 7g | Vitamin A: 276IU | Vitamin C: 7mg | Iron: 2mg
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