It doesn't matter which family member I ask, when asked what they want for dinner I almost always hear "Mexican!". The appeal of Mexican fare is strong with this family it would seem. They may suggest it every day, but I try and limit it to once a week and whatever Mexican I happen to serve normally has this rice in it somehow.
This is my go-to rice filling for enchiladas, burritos, quesadillas and tacos, but I also use it as a side dish along side some of my favorite dishes. I've also had great success leaving this in a crockpot to stay warm for use with a taco bar at large gatherings.
Mexican Red Rice
1 tablespoon vegetable oil
1/3 cup finely chopped white onion
1 clove garlic, minced
3 tablespoons tomato paste
1 cup long grain white rice
2 1/4 cups chicken broth
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 1/4 teaspoon kosher salt
In a medium saucepan, heat 2 tablespoons vegetable oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around the edges, about 5 minutes. Add tomato paste and stir to combine. Add rice, chicken broth, cumin and cilantro; season with salt. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with fork and serve.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
This post may contain affiliate links.
Click here for Disclosure Policy.