I grew up in and still live in southern California. Rice and beans are part of the Mexican food repertoire. We are pretty lucky.
Most of the time, Mexican rice is pretty much an afterthought. But, why should it be?
This rice stands on its own as an excellent side dish of which you can be proud.
This recipe allows for cooking the rice on the stovetop and then finishing it in the oven. You also have the option for what kind of salsa you would like to use.
I’m not an expert, but here’s what I know… this rice was a big hit when I served it at a large family gathering of SoCal peeps.
One of the big issues with rice is the kind of rice you use. Long grain? Medium grain? Short grain? Par boiled? You’ll have to adjust the liquid based on the type of rice you are using.
This rice was prepared with non-parboiled long grain white rice (i.e. not Uncle Ben’s) so adjust the liquid quantity if you are using another kind of rice. I’d suggest halving the liquid for Uncle Ben’s or medium grain rice. You can always add more liquid later.
I used Orgullo de mi Tierra rice but I”m pretty sure any brand of long grain white rice will do. Reduce the liquid if the rice is parboiled or shorter grained. Again, you can always add more liquid.
Mexican Red Rice
Serves 12 to 16
3 T vegetable oil
3 C white rice
2 C tomato salsa
4 C chicken broth
Salt to taste
1 1/2 C frozen peas
1 C frozen or canned corn
- Preheat the oven to 350 degrees F.
- Place an oven proof 4 or 5 Q Dutch oven over medium heat.
- Add the oil and rice and stir while cooking over medium heat for about five to seven minutes.
- Add the salsa, broth and salt and let the pot come to a boil.
- Cover the pot and place it in the oven.
- Bake for about 40 minutes.
- Add the peas and corn, fluff, and cover for about 10 minutes.
Espero que te guste.