Ingredients and Weight:
- 3 cups (450g) long-grain white rice, rinsed and drained
- 3 tablespoons (45g) vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 (14.5oz/411g) can tomato sauce
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) tomato paste
- 2 teaspoons (10g) chili powder
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) dried oregano
- 1/2 teaspoon (2.5g) salt
- 1/4 cup (25g) chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and cook until softened and translucent, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the tomato sauce, chicken broth, tomato paste, chili powder, cumin, oregano, and salt. Bring to a boil.
- Add the rice and stir well.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
- Fluff the rice with a fork and sprinkle with cilantro.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 5g
- Carbohydrates: 45g
- Protein: 5g
- Dietary Fiber: 2g
- Sodium: 400mg
Dish Characteristics:
- Vibrant red color and fragrant aroma
- Tender and flavorful rice with a slight hint of heat
- Versatile side dish that complements various main courses
- Easy to prepare and suitable for large gatherings
User Comments:
- "This is my go-to recipe for Mexican Red Rice. It's so flavorful and easy to make."
- "I love the bright color and the spicy kick. It's the perfect side dish for tacos or enchiladas."
- "I'm not a huge fan of spicy food, but this rice is just the right amount of heat for me."
Special Precautions and Tips:
- Use a high-quality tomato sauce for the best flavor.
- If you don't have chili powder, you can substitute a combination of cayenne pepper and paprika.
- Don't overcook the rice, or it will become mushy.
- Let the rice rest for 5-10 minutes before serving to allow it to absorb the flavors.
