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Rice, Mexican Red


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  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground ancho chile pepper
  • 1/4 teaspoon kosher salt
  • 1 cup long grain rice
  • 1 14-ounce can reduced sodium chicken broth
  • 3/4 cup salsa
  • 1/4 cup water
  • 1/2 cup finely snipped cilantro


Preparation time 20mins
Cooking time 40mins


Step 1

In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, ancho chile pepper, and salt; cook for 2 minutes. Stir in uncooked rice; cook and stir for 1 minute. Add broth, salsa and water. Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until rice is tender.

Remove pan from heat. Remove lid. Cover pan with kitchen towel; replaced lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork. Makes 4 cups.


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