Traditional Red Rice

Jessica Alcántara
This dish, also known as Mexican rice, is an essential classic in any home's preparations; the delicious flavor of tomato combined with carrot and peas is the perfect complement for any dish you want to serve.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 tomatoes, ripe, quartered
  • 2 cloves garlic
  • 1/2 onions, in pieces
  • 3 cups chicken broth
  • 1 1/2 cups rice, soaked in hot water
  • 1/4 cups vegetable oil
  • 1/4 cups carrot, cut into small cubes
  • 1/4 cups peas
  • 3 serrano chiles, green, whole
  • 1/2 tablespoons salt
Preparation
25 mins
40 mins
Low
  • Blend the tomato with the garlic, onion, and a bit of chicken broth, set aside.
  • Heat a small pot over medium heat with the oil, fry the rice until slightly golden. Add the blended mixture and cook for a few minutes until the rice absorbs the flavor.
  • Add the remaining chicken broth, carrot, peas, chiles, and salt. Cover the pot and cook until it starts to boil, then reduce the heat to medium and cook for 25 to 30 minutes.
  • Turn off the heat and let it rest for 10 minutes to finish cooking with its own heat, stir before serving to fluff it up, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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