From 9a219630583e243ba1fba97198dac00aed7b92f7 Mon Sep 17 00:00:00 2001 From: Darek Date: Fri, 16 Oct 2026 20:39:57 -0500 Subject: [PATCH] Update Mexican red rice.md --- Mexican red rice.md | 120 ++++++++++++++++++++++++++++++++++++++++++++ 1 file changed, 120 insertions(+) diff --git a/Mexican red rice.md b/Mexican red rice.md index e69de29..95808e3 100644 --- a/Mexican red rice.md +++ b/Mexican red rice.md @@ -0,0 +1,120 @@ +# Mexican Red Rice (Simplified) + +**Servings:** 4 | **Prep Time:** 5 minutes | **Cook Time:** 20 minutes + +Simplified Mexican red rice using tomato paste and plenty of garlic — no fresh onions or tomatoes needed. Rich, savory, and ready in 20 minutes. + +## Ingredients + +- 1.5 cups long-grain white rice +- 2 tbsp olive oil or vegetable oil +- 4 garlic cloves, minced +- 2 tbsp tomato paste +- 2.5 cups chicken broth +- 1 tsp cumin +- 0.5 tsp chili powder +- 0.75 tsp salt +- 0.5 cup frozen peas (optional) +- 2 fresh cilantro sprigs, for garnish + +## Instructions + +### 1. Toast the rice +Do NOT rinse the rice. The surface starch is essential. Heat the oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the dry rice and stir constantly, toasting until the grains turn golden brown. (About 5 minutes) + +### 2. Cook the garlic +Reduce heat to medium. Add the garlic and cook, stirring, for about 1 minute until fragrant and softened (don't let it brown). + +### 3. Add tomato paste and spices +Stir in the tomato paste, cumin, chili powder, and salt. Cook for 1–2 minutes, stirring frequently, until the tomato paste coats the rice. + +### 4. Simmer +Pour in the chicken broth. Stir once to combine, then bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer until the liquid is fully absorbed. (About 18 minutes) + +### 5. Rest and add peas +If using peas, scatter them over the top of the rice without stirring, then re-cover and let steam for 5 minutes off the heat. + +### 6. Fluff and serve +Fluff gently with a fork, taste for seasoning, and garnish with cilantro. Serve hot. + +## Notes + +**Do not rinse the rice** — the surface starch helps the grains absorb flavor and achieve the right texture. + +**The toasting step is key** — don't skip it. Browning the dry rice in oil gives it a nutty flavor and keeps the grains separate. + +**Need more vegetables?** Add diced carrots, corn, or jalapeño at the same time as the garlic. + +**Make it vegetarian:** Swap chicken broth for vegetable broth. + +**Taste adjustment:** If the tomato paste flavor is too strong, reduce to 1.5 tbsp and add an extra 0.25 cup of broth. + + + +# Original Recipe + +# Mexican Red Rice (Arroz Rojo) + +**Servings:** 4 | **Prep Time:** 5 minutes | **Cook Time:** 20 minutes + +Classic restaurant-style Mexican red rice, toasted and simmered in tomato and chicken broth with warm spices. Rich, savory, and the perfect base for any Mexican meal. Flexible with tomatoes and onions — use what you have. + +## Ingredients + +- 1.5 cups long-grain white rice +- 2 tbsp olive oil or vegetable oil +- 0.5 cup white onion, finely diced (see notes for alternatives) +- 3 garlic cloves, minced (or 4-5 if omitting onion) +- 1 cup Roma tomatoes, diced OR salsa OR canned tomatoes (see notes) +- 2 cups chicken broth +- 1 tbsp tomato paste (optional; skip if using salsa) +- 1 tsp cumin +- 0.5 tsp chili powder +- 0.75 tsp salt +- 0.5 cup frozen peas (optional) +- 2 fresh cilantro sprigs, for garnish + +## Instructions + +### 1. Toast the rice (do not rinse first) +Do NOT rinse the rice. The surface starch is essential — it helps the grains absorb the tomato flavor and gives the rice its characteristic texture. Heat the oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the dry rice and stir constantly, toasting until the grains turn golden brown. (About 5 minutes) + +### 2. Cook the aromatics +Reduce heat to medium. Add the onion (or your substitute) and garlic and cook, stirring, until the onion softens and becomes translucent (or about 1 minute if using extra garlic). (About 3 minutes) + +### 3. Add tomato (or substitute) and spices +Stir in the tomatoes, tomato paste, cumin, chili powder, and salt. Cook for 2 minutes, stirring frequently, until the tomato breaks down slightly and coats the rice. (About 2 minutes) + +### 4. Simmer +Pour in the chicken broth. Stir once to combine, then bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer until the liquid is fully absorbed. (About 18 minutes) + +### 5. Rest and add peas +If using peas, scatter them over the top of the rice without stirring, then re-cover and let steam for 5 minutes off the heat. + +### 6. Fluff and serve +Fluff gently with a fork, taste for seasoning, and garnish with cilantro. Serve hot. + +## Notes + +**Do not rinse the rice** — the surface starch helps the grains absorb flavor and achieve the right texture. + +**Tomato substitutes (use ~1 cup total):** +- Salsa (mild, medium, or hot) — use 1 cup and reduce broth to 1.5 cups; skip the tomato paste +- Canned diced tomatoes — drain well and use 1 cup +- Tomato juice or V8 — use 1 cup, skip the tomato paste +- Just tomato paste — use 2 tbsp with an extra 0.5 cup of broth (less saucy but still tasty) + +**Onion substitutes (use ~0.5 cup equivalent):** +- Skip the onion entirely — you already have plenty of garlic and spice +- Shallots — same amount +- Leeks (white part only) — finely sliced +- Scallions/green onions — add at the end after fluffing for fresher taste +- Extra garlic — use 4–5 cloves instead of 3 + +**The toasting step is key** — don't skip it. Browning the dry rice in oil gives it a nutty flavor and keeps the grains separate. + +**Add-ins:** Diced carrots, corn, or jalapeño are all great additions — add them with the onion. + +**Make it vegetarian:** Swap chicken broth for vegetable broth. + +