Mexican Red Rice

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings

This Mexican Red Rice is such a legendary dish! I’ve been making this forever! The combination of all the flavors in this is just perfect! Try it now! It’s ready in just half an hour. Enjoy!

Ingredients:

14.5 oz. fire-roasted diced tomatoes with garlic

8 oz. tomato sauce

1 tsp kosher salt

Chopped fresh cilantro

3 tbsp extra virgin olive oil

2 c long-grain jasmine rice

1 c corn, frozen, fresh, or canned, and drained

2 tbsp Mexican Seasoning Blend

1/2 medium white onion, diced

2 c reduced-sodium chicken stock

1–3 jalapeño peppers, seeded and minced

3 cloves garlic, minced

Mexican Seasoning Blend

1 tbsp onion powder

1 tsp garlic powder

4 tbsp New Mexico Chile powder

1 tsp cayenne pepper

2 tbsp ground cumin

2 tsp crushed red pepper flakes

1 tbsp dried oregano leaves

2 tbsp smoked paprika

Directions:

Place a 10-inch skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the jalapenos and onion, and sauté for about 3 minutes or until soft.

Put the garlic, then sauté for about a minute or just until aromatic. Stir in the rice until coated with oil. Cook for about 3 minutes.

Put the seasonings, salt, chicken stock, tomato sauce, and tomatoes. Stir everything until well incorporated. Allow the mixture to boil.

Reduce the heat to low, then cover the skillet with the lid and cook the rice for about 12 minutes or until soft.

Remove the skillet from the stove, then scatter the freshly chopped cilantro on top.

In a jar, add all the ingredients for the Mexican Seasoning Blend. Cover and shake the jar until well blended.

Serve and enjoy!

Notes:

Make sure to store the seasoning blend in a cool area.

Leftovers should be kept in an airtight container, then in the fridge.

Nutrition Facts:

Serving: 1 | Calories: 268cal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 285mg | Sugar: 4g | Fiber: 2g | Calcium: 39mg | Iron: 1mg

Mexican Red Rice

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Mexican Red Rice European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 268 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 14.5 oz. fire-roasted diced tomatoes with garlic
• 8 oz. tomato sauce
• 1 tsp kosher salt
• Chopped fresh cilantro
• 3 tbsp extra virgin olive oil
• 2 c long-grain jasmine rice
• 1 c corn, frozen, fresh, or canned, and drained
• 2 tbsp Mexican Seasoning Blend
• 1/2 medium white onion, diced
• 2 c reduced-sodium chicken stock
• 1–3 jalapeño peppers, seeded and minced
• 3 cloves garlic, minced
• Mexican Seasoning Blend
• 1 tbsp onion powder
• 1 tsp garlic powder
• 4 tbsp New Mexico Chile powder
• 1 tsp cayenne pepper
• 2 tbsp ground cumin
• 2 tsp crushed red pepper flakes
• 1 tbsp dried oregano leaves
• 2 tbsp smoked paprika

Instructions

Place a 10-inch skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the jalapenos and onion, and sauté for about 3 minutes or until soft.

Put the garlic, then sauté for about a minute or just until aromatic. Stir in the rice until coated with oil. Cook for about 3 minutes.

Put the seasonings, salt, chicken stock, tomato sauce, and tomatoes. Stir everything until well incorporated. Allow the mixture to boil.

Reduce the heat to low, then cover the skillet with the lid and cook the rice for about 12 minutes or until soft.

Remove the skillet from the stove, then scatter the freshly chopped cilantro on top.

In a jar, add all the ingredients for the Mexican Seasoning Blend. Cover and shake the jar until well blended.

Serve and enjoy!

Notes

Make sure to store the seasoning blend in a cool area. Leftovers should be kept in an airtight container, then in the fridge.