Mexican Red Rice

Jessica K's Note:

This is yummy! To me this tastes better than the rice you get as a side dish at so many mex restaurants. From Texascooking.com

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 cup uncooked rice (not instant rice)
• 2 tablespoons oil
• 2 garlic cloves, minced
• 1 medium white onion, chopped
• 2 ripe plum tomatoes, seeded and chopped
• 1 (8 ounce) can tomato sauce
• 1 cup chicken broth or 1 cup beef broth
• 1 tablespoon chili powder
• 3/4 teaspoon salt

Directions:

1. Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
2. Add the garlic and chopped onion, and sauté until the onion just begins to brown.
3. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
4. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

Reviews

[JOY1998]

Yumm! Excellent mexican rice and easy to make. This is so much better than the packaged mexican rice. I will definitely make this again. I made this to accompany Kittencal's Garlic Beef Enchiladas Garlic Beef Enchiladas. I added a tsp of cumin at the other reviewers' suggestion. I highly recommend this recipe!

[CJAY]

Truly a great mexican rice. I liked how easy it was to make and how great it tasted. It was so much better than the rice from my local restaurant. Definitely a keeper. Thanks for sharing.

[jswinks]

Yum! I'm never again buying mexican rice in a box from the grocery store to accompany our mexican meals at home. Easy to make - the only thing that takes a bit of time is browning the rice. I used all of the juice and 3/4 of the tomatoes from a 15 oz jar of diced tomatoes (instead of the tomato sauce and whole tomato), it worked GREAT! The only thing I would do differently is mince the onions so my kids wouldn't complain they could see them. I did have a problem with the rice sticking to the pan, but may have just overcooked it. Definitely a keeper!