Recipe by Mexi-Rosie
A tomato-less Mexican red rice. Popular in the state of Tabasco, with a subtle tangy taste.
Top Review by Chef Jeff S
This was really good. Like some of the other reviewers, I did not add as much oil. I also doubled the lime to squeeze (nice touch, btw). And since I didn't have any chilies on hand, at the end when resting I sliced up a dried chilie and added that with the cilantro to help enhance at the end.
Awesome recipe, thanks for posting!
- 2 cups white rice
- 1⁄2 white onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon achiote (Annato red condiment paste available at Mexican food stores)
- 1 poblano chile, deveined and seeded diced (optional)
- 1⁄3 cup cooking oil
- 4 cups chicken broth
- salt or powdered bouillon, to taste
- 1 sprig cilantro
- 1⁄2 key lime, its juice
Directions See How It's Made
- Rinse rice and drain well.
- Set apart.
- Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
- Heat oil in a skillet and fry rice on medium heat until lightly brown.
- Add the processed liquid and let it reach boiling point.
- At this point add half of the broth (hot) Simmer covered until broth is consumed.
- Fluff rice with a fork from the edges to the center.
- Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
- Lower heat, cover and cook for about 15 more minutes.
- Fluff it again from the edges to the center.
- Uncover just to add the cilantro sprig.
- Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
- Garnish with poblano strips.