Recipe by Paulette
"Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice."
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Roma (plum tomatoes), cored
uncooked long-grain white rice
1 3/4 cups
low-sodium chicken broth
canned tomato sauce
jalapeno pepper, chopped
salt to taste
This was very good and very easy. I made enough for 45 people and everyone enjoyed it. My only change - My altered servings called for many many Roma tomatoes, peeled. I drained a #10 can of diced tomatoes and it worked perfectly.
This looked pretty in the dish but turned out dry when served at a Mexican-themed party. Not sure what I would do differently next time....
I'm glad I picked this recipe in a hurry last night. I usually will not choose recipes that have not been highly rated by many people and choosing a recipe with only 1 rating is not normal for me. So I had to give this recipe a review.
The rice turned like a classic Mexican rice. I didn't have enough fresh tomatoes so I puréed a 12 oz can and used about 3/4 of the can. I also added a little extra cilantro and next time I will also add green chiles. This one is a keeper.
I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever made a Mexican rice recipe quite this good. Rather than trying to grate a tomato, I simply blanched it which made the peel come off easily, then just chopped it up very fine. Scaling this down to two servings meant I had to improvise on the tomato sauce – I wasn’t about to open a can for a mere tablespoon or two. For those who might find themselves in the same situation, I used half the measurement in tomato paste and water instead and it obviously worked out great because this was simply delicious. Worth seriously considering for your go-to Mexican rice side dish.
I love this! I've used it so many times! For those of you wondering, the Roma's equal about 1/2 a cup. If you use crushed tomatoes, drain then, and strain them they work perfectly! I live in a seven person family, three of the kids barely eat anything (especially green things and veggies) but they love this!
So so good. Thank you for sharing.
This recipe was easy to create and loved by my whole family. I really like using fresh ingredients. I used 2 medium jalapeños, 3 sprigs of cilantro and one extra Roma tomato. Otherwise, I stuck to the recipe. The rice was pleasingly "hot" and very tasty. I highly recommend!!
I've tried a few Mexican red rice recipes and this has been my favorite by far. I followed the recipe exactly as written. It was amazing. I wanted to eat the whole pot. =)
* Percent Daily Values are based on a 2,000 calorie diet.
Arroz Rojo (Mexican Red Rice)
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 213
** Calories from Fat: 54
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