Mexican red rice is a favorite among everyone. It is so delicious, fluffy, and perfect to serve as a side for many dishes. This super easy recipe is authentic, traditional, and fool-proof!
Place rice in a large bowl and cover with cold water. Stir to remove as much as you can of the starch, then discard the water and repeat the process 2-3 more times.
Drain the rice with a strainer and place it over a bowl. Allow to dry for 20 minutes.
Place tomatoes in a blender, add onions, garlic, and tomato concentrate.
Add 2 cups of chicken stock and blend until smooth.
Heat oil in a pan over medium heat. Add rice and cook stirring constantly until rice is nicely golden.
Remove from heat and then use a spoon to discard the excess oil from the pan.
Return the pan to the stove and set the heat to high. Wait 8-10 seconds so the rice will heat up again, then add the tomato sauce.
Pour the remaining stock, add a pinch of salt, and stir to combine. Taste and adjust salt if needed.
Bring to a boil, then cover the pan and set the heat to medium-low.
Cook rice for 16-18 minutes without uncovering the pan.
Remove the pan from the stove and allow the rice to sit for 5 minutes.
Use a fork and gently fluff the rice, combining the tomato sauce that accumulates on top.
Serve with your favorite dishes or alone with a fried egg on top.
Notes
To allow the rice to dry faster, place it on a plate and spread it nicely. You need the rice to be dry so it won’t splatter when you add it to the hot oil!
While frying your rice, make sure you adjust the heat on your stove, so it will fry evenly.
Don't lift the lid while your rice is cooking. You need the steam for perfect fluffy rice.