Tag Archives: Mexican Red Rice

Stuck on Jasmine~ Learning to Cook Rice

After many years of cooking rice dishes, I have to admit that both my husband and I are hooked on jasmine rice. I will also admit that I have tried every boxed, pre- mixed, par boiled and rice o roni that was ever made, lol!! I am not sure why I was so intimidated when it came to preparing my Mom’s recipe for Mexican Red Rice. It may be that I knew my version would never be as wonderful as hers. Or so I thought…. I can finally say that I am happy with my rice making skills now. I don’t fuss too much when it come to preparing rice recipes. Every cook has a method that works for them, whether it’s soaking, rinsing, steaming or toasting the rice. This is a collection of some of my favorites I have experimented with. Most all prepared with jasmine rice and a few with brown rice or quinoa. The first recipe was from my most recent cooking class where we prepared a fresh batch of Mexican chorizo and added it to the rice! My new favorite…for now.

 

Homemade Mexican chorizo added to Mexican red Rice.
Homemade Mexican chorizo added to Mexican red Rice.

from the cooking class….. picture by Celeste

Mexican Red Rice with homemade chorizo and Chicken Tinga Tostada
Mexican Red Rice with homemade chorizo and Chicken Tinga Tostada

 

Chorizo Rice

Ingredients:
2 tablespoons olive oil
1 cup of long-grain rice (I like to use Jasmine rice)
1 small white onion, diced
1 to cloves of garlic, minced
1/2 cup uncooked Mexican chorizo
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
½ teaspoon black pepper
Salt to taste
2 cups of chicken broth
1/4 cup of tomato sauce or 2 fresh Roma tomatoes, blended
1/2 cup of peas and carrots mixed, fresh or frozen. We used a vegetable mix this time
Chopped cilantro, optional

Directions

1. In a large pan, heat 2 tablespoons of oil to medium heat. Add the rice and saute for a few minutes or until the rice becomes aromatic and slightly opaque. Add the onions and the garlic and cook for just 2 minutes. Move the rice mixture to the outer edges of the pan and add the chorizo to the center of the pan. Cook for 5 to 6 minutes, breaking apart with wooden spoon until crumbly.

2. Add all the dry spices and stir well to combine. Add the tomato sauce and broth, stir well and taste for salt. Bring to a boil, reduce heat to low, cover and cook for 10 minutes without disturbing the rice.

3. Add the peas and carrots evenly to the top of the rice. Cover and continue cooking until all of the liquid has evaporated. Total cooking time is about 18 to 20 minutes or so. (If rice doesn’t look like it is cooking evenly, gently stir with a fork and add 2 to 3 tablespoons of broth or water, cover and continue cooking.)

4. Remove from heat once liquid has evaporated and let stand for 10 minutes. When ready to serve, fluff with a fork and fold in the fresh cilantro if using. Yields up to 6 servings.

 

Savory Chicken Rice with Toasted Cumin Seeds and Lime

Savory Chicken Rice with Toasted Cumin and Lime
Savory Chicken Rice with Toasted Cumin and Lime



2 tablespoons olive oil
1 cup jasmine rice
1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, minced
2 teaspoons cumin seeds, crushed
1 packet of Knorr brand Sazon with annatto
1 packet of Goya brand chicken bouillon granules (always use homemade stock if available, but this works in a pinch)
2 cups water
1 red fresno pepper
Salt and pepper, to taste
1/2 cup fresh green beans, chopped fine
1 medium carrot, diced
Zest and juice of 1 lime

 

Savory Chicken Rice with Toasted Cumin and Lime
Savory Chicken Rice with Toasted Cumin and Lime

 

Directions 

1. Add the 2 tablespoons of olive oil to a skillet. Heat to medium and add the rice. Toast the rice until it become aromatic and begins to brown slightly.

2. Add the onions, bell pepper, jalapeno and garlic and saute for another 5 minutes. Push the rice to the outer edges of the pan. Add the crushed cumin seeds to the center and toast for a few minutes.

3. Add the Sazon, chicken bouillon, water and fresno pepper. Stir gently and season to taste with salt and pepper. Bring to a boil, reduce to low, cover and continue cooking for 10 minutes.  Add the fresh veggies to the rice and spreed out evenly over the top. Cover and continue cooking for another 8 to 10 minutes or until all of the liquid is absorbed.  Remove from heat and let stand for 10 minutes. Before serving, add the zest and juice of the lime and fluff with a fork. Yields 6 servings.

 

Mexican Style Red Rice with Quinoa

Mexican Style Red Rice with Quinoa
Mexican Style Red Rice with Quinoa



2 tablespoons olive oil
1/3 cup red onion, diced
1 serrano pepper, sliced in half (lengthwise)
1/3 cup red bell pepper, diced
2 cloves garlic, minced
2 roma tomatoes, diced
1 1/2 tablespoons tomato paste or 1/4 cup tomato sauce
1 1/2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Salt to taste
1 cup uncooked quinoa
2 tabespoons lemon fresh juice
1/4 cup green onions, sliced

Directions

1. Preheat the olive oil on medium heat for a minute. Add the onions, serrano, bell pepper and garlic. Cook for 3 to 5 minutes.

2. Add the tomatoes and tomato paste or sauce. Season lightly with salt and pepper and let cook for 5 minutes.

3. Add in the broth, cumin, pepper, smoked paprika and salt to taste. Bring to a boil, add in the quinoa, making sure you spread it out evenly. Push it down slightly so it is covered with broth. Reduce heat, cover and continue cooking for 13 to 18 minutes or until most of the broth has evaporated. Remove from heat and let stand for 10 minutes. Add fresh lemon juice, green onions and fluff with a fork before serving. Yields up to 6 servings.

 

Savory Mango Rice

A Savory Mango Rice Recipe I Developed for Hispanic Kitchen. Click Onto Picture to see Recipe
A Savory Mango Rice Recipe I Developed for Hispanic Kitchen. Click Onto Picture to see Recipe

 

Cilantro Chile Rice

Cilantro Chile Rice
Cilantro Chile Rice, click onto picture for recipe

 

Arroz Huerfano~ Orphan Rice, my Tia Minerva’s Recipe

Arroz Huerfano~Orphan Rice, my Tia Minerva's Recipe
Arroz Huerfano~Orphan Rice, my Tia Minerva’s Recipe, click onto picture for recipe

 

Mexican Brown Rice

Mexican Brown Rice Recipe Using Parboiled Rice
Mexican Brown Rice Recipe Using Parboiled Rice, click onto picture for recipe

 

Arroz Cremoso Poblano (Creamy/Cheesy Poblano Rice)

Arroz Cremoso (Creamy/Cheesy Poblano Rice)
Arroz Cremoso (Creamy/Cheesy Poblano Rice), click onto picture for recipe

 

And the last one….My Mom’s Mexican Red Rice. This is my best attempt at recreating my Mom’s recipe with my little twist of some added spices.

My Mom's Mexican Red Rice
My Mom’s Mexican Red Rice, click onto picture to see recipe

 

 

 

Simple Mexican Red Rice~ Arroz Estilo Mexicano

This Monday morning after Easter, I woke up with Mom on my mind. This happens after every major holiday. The memories of my childhood come flooding back in. And with the constant reminders on social media, it’s hard to escape the feelings of nostalgia. I have mentioned before that out of all of my Mom’s recipes, her rice recipe, holds a special place in my heart.

Every Mexican family has their own version of “Mom’s Rice”. On most days, the rice was prepared with a freshly blended tomato sauce, onions, 1 whole serrano pepper and minimal spices. I really don’t remember a day when it was not perfect. Well, at least in my eyes it was always perfect.

There are a few variations to her recipe. It was always prepared with a white long grain rice. She never measured any ingredients, which still amazes me.  Most times she would add frozen peas or carrots if available. In a pinch she would use a splash of canned tomato sauce for the red color. It was not so much to flavor the rice, but just for color. While I was visiting my Tia(aunt) in Monterrey, she prepared her version of red rice by adding a cube of caldo de pollo con tomate (chicken/tomato flavored bouillon). It’s a combination of chicken and tomato bouillon and gives the rice a lighter red color. It has a distinct flavor, that I have to admit I have grown to love.  Although I must say that the best recipes are the ones prepared with homemade broth when available. Read through the whole post for extra tips and troubleshooting, lol! It’s good to know, especially when preparing rice from fresh ingredients for the first time.

This recipe was prepared with canned tomato sauce and chicken/tomato bouillon
This recipe was prepared with canned tomato sauce and chicken/tomato bouillon
Arroz Estilo Mexicano, my version of my Mom's Red Rice
Arroz Estilo Mexicano, my version of my Mom’s Red Rice with some added smoked paprika and chile powder for an intense red color

Tips~ If you like your rice with more color, you could add smoked paprika, chile powder, saffron or turmeric. Half a teaspoon is a good place to start.

Fresh Tomato Sauce for This Batch...and Always the Chile Serrano!
Fresh Tomato Sauce for This Batch…and Always the Chile Serrano!

Tips~ When using a freshly blended tomato sauce, pour it into a measuring cup. You really don’t want more than 1/3 cup or the rice may come out overcooked or mushy.

This is the version that I prepare on a regular basis.

Ingredients

Olive oil
1 cup of long-grain rice, I use only Jasmine rice these days
1 serrano pepper, left whole
1/2 cup white onion, diced (if you are not crazy about eating the diced onion, slice it into bigger cuts and then just remove the onion pieces when rice is done)
2 cloves of garlic, minced
1/2 teaspoon each of crushed oregano, cumin and garlic powder, ( I like extra, so I use 1 teaspoon of each)
½ teaspoon black pepper
1/4 cup tomato sauce or 2 roma tomatoes, blended until smooth
2 cups water
2 teaspoons chicken bouillon granules (if available use the Knorr brand that is tomato and chicken flavor together)
Small handful of cilantro, optional
Salt to taste
1/2 cup of frozen peas and carrots mixed, optional

Gather your ingredients and measure out what you will need for the recipe.
Gather your ingredients and measure out what you will need for the recipe.

Tips~ On this day, I prepared a bigger pan of rice, so there are extra ingredients. After you prepare the rice a few times, you will know whether you like it with fresh tomato sauce or canned, with diced onions or large onions that can be removed easily. Even whether you will use fresh or frozen vegetables…it’s all a matter of taste.

For me, toasting the rice is one of the key steps to a great flavored rice dish.
For me, toasting the rice is one of the key steps to a great flavored rice dish.
When using freshly blended tomato sauce, the rice will  come out a light orange color.
When using freshly blended tomato sauce, the rice will come out a light orange color.

Directions

1. Add  1 cup rice and 2 1/2 tablespoons of oil to skillet and heat to medium. When rice starts to sizzle, stir to mix and toast for 5 minutes,

2. Add the serrano and onions and saute for another few minutes. Add the garlic and saute for 1 more minute.

3. Add the oregano, cumin, garlic powder and pepper and saute for 30 seconds. This brings out more flavor. Add the tomato sauce (canned or fresh), water, bouillon and cilantro if using. Stir gently to mix.

4. When it comes to a boil, taste for salt. Cover and reduce heat to low. After 10 to 12 minutes, add the frozen peas and or carrots evenly over the top of rice. Cover and cook for another 7 to 9 minutes or until the liquid is absorbed. If done, remove from heat and let rice sit for at least 10 minutes. When ready to serve, fluff with fork. Yields 4 to 6 servings.

If you choose to leave the onion pieces larger, just add them in with the cilantro and garlic before adding the liquid to the rice.
If you choose to leave the onion pieces larger, just add them in with the cilantro and garlic before adding the liquid to the rice.

My Mom always prepared her rice with the larger pieces of onion, but I prefer mine with the diced and sauteed onions.

If using fresh veggies, like carrots, I like to add mine as soon as the liquid  goes into the rice. They need moe time to cook than the frozen variety.
If using fresh veggies, like carrots, I like to add mine as soon as the liquid goes into the rice. They need more time to cook than the frozen variety.
The less you stir and disturb the rice, the less starchy it will be.
The less you stir and disturb the rice, the less starchy it will be. Fluff with fork when ready to serve. If you want your peas to have more snap, steam them separately and fold them into the cooked rice before serving.

Tips~ If your rice has absorbed most of the liquid and you see that the rice arounf the edges still looks uncooked, take a fork and gently move it towards the center. Add about 1/8 cup of extra water around the edge of pan. Cover and continue cooking.

This lighter red rice was prepared with the freshly blended tomato sauce
This lighter red rice was prepared with the freshly blended tomato sauce, the serranos were sliced and the tomatoes were diced instead of blended.

Tips~ For a fuller more fluffed out rice, add a little extra broth .There is no exact set way to prepare this recipe. Add what you like and make it your own signature dish.

Rice! Rice! We Love Rice!!
Rice! Rice! We Love Rice!!