Mexican Red Rice

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meezermex 0

"I always had trouble making any kind of rice turn out right until a friend of mine from Puerto Angel, Oaxaca, Mexico told me the basics for this red rice recipe. After some experimenting with proportions I settled on this almost fool-proof recipe. The secret is in the type of rice used - long grain milagrosa jasmine scented rice. Don't worry; it doesn't actually smell like jasmine."
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0 4 servings yields 2 cups
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. 1. On medium high in a small pot fry rice, garlic and onion in oil stirring frequently and taking care not to burn garlic or onions. Rice will look slightly transparent due to the oil.
  2. 2. Once the rice has turned opaque and some of the pieces are browning add in chicken boullion and half packet seasoning. Mix throughly into rice.
  3. 3. Add and mix blended diced tomatoes and hot water into rice, and add salt to taste.
  4. 4. When rice comes to a boil cover and reduce temperature to medium-low.
  5. 5. Simmer for 15 minutes or until rice is cooked. To avoid sticky, clumpy rice do not stir rice while it is simmering.
  6. 6. Fluff rice with fork and place in serving bowl.