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Red Rice with Carrot

30 mins
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Red rice with carrots is a classic in all Mexican homes as it is perfect with any Mexican dish that you can think of.


4 portions
  • 1 cup rice, whole
  • 1/2 cups oil
  • 2 cups Water, hot or chicken broth
  • 2 tomatoes, without skin, chopped
  • 2 carrots, peeled and diced
  • salt, to taste
  • 2 branches parsley
  • 2 branches fresh coriander


Soak the rice in hot water for about 15 minutes, then wash it in cold water until the water comes out clear, drain it well and let it dry.
In a saucepan we are going to fry the rice with oil until it starts to look light brown and remove the excess oil.
We are going to liquefy the tomato, garlic and onion the puree should be thick, add it to the rice and leave it cooking a few minutes until it absorbs it.
Then add the liquid (broth or water), salt and carrot and move carefully to distribute the ingredients, we will cover with the branches of parsley and cilantro.
And as it begins to boil, cover the pan and do not re-uncover until after 15 minutes to check how much water has maximum leave it 20 minutes and remove it from the heat and let them about 10 minutes and ready you can serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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