Pink Rice

READY IN: 35mins
Recipe by JillAZ

From "What's For Dinner?". This is one of my favorite "mexican style" rice dishes. I often serve this as a side to tacos or enchiladas. Easy and tasty.

Top Review by kittycatmom

Very nice! I used fire roasted canned tomatoes. Nice flavor. I decided not to add cilantro... DH doesn't care for it. I added a few chopped jalepeno for a little more heat. Delicious! Thank you for posting! Made for "Think Pink" in honor of Breast Cancer Awareness Month 2008.

Ingredients Nutrition


  1. To peel tomatoes:.
  2. Bring water to a boil in a medium saucepan.
  3. Cut a shallow "X" in the bottom of each tomato.
  4. Plunge tomato into boiling water for 30-60 seconds. Remove and place immediately in ice water.
  5. Remove and skins should peel off easily.
  6. Pour out water from saucepan and place over medium heat. Add oil and warm.
  7. Add onion an garlic and saute for about 5 minutes.
  8. Remove from heat.
  9. Place peeled tomatoes, onion and garlic in a food processor or blender. Process until smooth.
  10. In the same saucepan, stir rice until coated with the remaining oil.
  11. Add broth,cumin, salt, pepper and tomato mixture. Bring to a boil.
  12. Cover, reduce heat to low, and cook until rice is tender about 20 minutes.
  13. Fluff with a fork and sprinkle with cilantro before serving.

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