Welcome to Paulina Kitchen! Here we are fans of rice, in all its forms, literally. The rice recipe that summons us today is a hit in Mexico, and it is a typical and traditional dish: red rice .
The red rice recipe is a basic in Mexican cuisine, and although it seems easy, it has its tricks to be spongy and with that characteristic red color that falls in love with anyone.
So accommodate here, because in this note we will learn how to make red rice , crumble your secrets to get perfect and along with many ideas to enjoy it with five delicious dishes.
Ready and lists? Let's see.
Content table
About red rice
Red rice in Mexican cuisine is a rice cooked with tomato, garlic and onion , which are the ingredients that provide its characteristic color and flavor. This rice is the perfect companion for tacos, enchiladas and stews , thanks to its ability to absorb flavors and provide texture .
From the simplest version, where the tomato is the protagonist, to versions more elaborate with vegetables and chicken broth , or even with a touch of Chile for spicy lovers.
The best thing about this dish is that, despite how "sophisticated" it may sound, it is a quite simple recipe . It only takes rice, tomato, garlic, onion and a little patience to get that spongy texture that we all look for.
5 characteristics of red rice that make it unique
- Jitomate is everything: the characteristic red of this rice is due to tomatoes, so it has to be fresh, mature and very red to get that vibrant color and that sweet and acid taste, which is key in this recipe.
- Sponge to the fullest: one of the great challenges when making this rice, is to get spongy and not a sticky dough. The secret 👀? It is in browning the rice before adding the broth, so that the grains are sealed and do not stick to each other. This gives that light and loose texture that we want.
- Balance of flavors : although the tomato is the protagonist, the red rice would not be the same without garlic, onion and, in some cases, a touch of consommé or chicken broth.
- Versatility without limits: this rice not only serves as accompaniment, but it can be the star of the plate. To use as filling of chiles or in some burritos . It is an indispensable ingredient in Mexican cuisine.
- Traditional flavor: It does not matter if it is a casual meal or a festive dinner, red rice is always present at family meals and it is one of those recipes inherited from generation to generation.
How to prepare simple red rice
To start making a simple red rice, the most important thing is to have all ready ingredients: rice, tomato, onion, garlic and chicken broth (or water, for a lighter version).
The first step, and one of the fundamentals is to brown the rice with a little oil, so that the grains are sealed. Meanwhile, the tomato sauce with onion and garlic is prepared in the blender, and you can add some concentrated tomato for a more intense color.
Once the rice is golden, the catomate sauce is added , a couple of minutes are cooked and then the broth or hot water is added and it is allowed to cook over low heat, until the liquid has been completely absorbed.
How long is red rice done?
The red rice recipe , with the basic ingredients mentioned above, can take about 30 minutes , counting the time of gold, cooking and rest.
However, if a version of this rice is prepared more elaborate with vegetables or homemade broth, it may take a little more time, but the base always is around that half an hour.
5 meals with red rice to enjoy all its flavor
- Stuffed Chiles : Poblaan chiles with red rice and ground meat or cheese is a delicacy of the gods!
- Enchiladas : Red Mexican enchiladas , with red garnish rice , are always a winning option.
- The Mexican steak : this rice is ideal to accompany meats such as the steak .
- Picadillo : The mincer of meat on a red rice mattress is simply a delight!
- With sopes : Traditional Mexican sopes refused beans can be accompanied with a generous portion of this rice for a complete dish.
7 secrets and tips to make the perfect red rice recipe
- Wash the rice well : to prevent it from sticking, it is important to wash the rice several times until the water comes out clear. This eliminates excess starch that could make it sticky.
- Do not lift the lid : it seems simple, but one of the most common mistakes is to lift the lid early. Don't do it! Let the rice cook over low heat and absorb all the liquid.
- Use chicken broth : instead of water, use a good homemade , chicken or vegetable broth, to give more flavor to the red rice.
- Strain the sauce: to prevent lumps in the rice and that the texture of the sauce is uniform.
- Add tomato concentrate: to give more color and flavor to sauce and rice, a good concentrate makes the difference.
- Add vegetables : To give a more colorful and nutritious touch, you can add carrots, peas or ejotes . These are added in the middle of the cooking process.
- The rest is key : after the rice has cooked, it is best to let it rest about 5-10 minutes before serving. This allows you to finish cooking and is more loose.
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Red rice recipe
Yields: 4 portions
Preparation time: 30 minutes
Ingredients for red rice recipe
- 1 cup of white rice
- 2 medium mature tomatoes
- 1/4 onion
- 1 garlic clove
- 2 cups of chicken broth (or water)
- Frying oil
- Salt to taste
How to make red rice step by step
- Rinse the rice under the water jet until the water comes out clear.
- In a pan with a little oil, skip the rice over medium heat until it is slightly golden. Stir constantly to avoid burning.
- Meanwhile, liquefy mature tomatoes with onion and garlic. If necessary, add one or two tablespoons of water to facilitate the smoothie. Strain the mixture to avoid lumps.
- Pour the Jitomate sauce cast over the golden rice and cook for 3-5 minutes, occasionally stirring, until the sauce is partially absorbed.
- Add the hot chicken broth and season with salt to taste. Mix well to integrate flavors.
- Cover the pan and cook over low heat for 15-20 minutes, without uncovering, until the liquid has completely absorbed.
- Remove from heat and let stand up to 5 minutes before uncovering and serve.
