What’s the side dish you always eat when you make Mexican food?
Is it beans? Rice? Corn?
Most people choose to eat rice with their Mexican entrees. Whether that’s enchiladas, tacos, or tamales, rice just hits the spot when it comes to a nice Mexican dinner.
Usually I buy the frozen, bagged rice that Trader Joe’s offers. I’m not the best rice cook in the world, even when it’s made in a rice cooker. It usually sticks to the bottom, or it’s undercooked. Something about rice just stumps me.
This red rice recipe, on the other hand, is as simple as can be. It only takes a few ingredients and it turns out perfect everytime. I don’t know what it is, but it’s perfection in a pan.
Even the worst rice cooks in the world (me) can make this recipe work. Enjoy!
Simple Red Rice
A simple red rice recipe made in one pan in less than an hour.
Ingredients-1 TBS. olive oil
-1 cups rice
-1 clove garlic, minced
-3 TBS. tomato paste
-2 1/4 cup chicken broth
-1 tsp. salt
- Heat oil in a large pan over medium-high heat. Add rice and garlic and toast, stirring occasionally, for 1-2 minutes.
- Stir in chicken broth, tomato paste and salt. Let mixture come to a simmer.
- Cover and reduce heat to low. Let simmer for 30-35 minutes or until most of the liquid is evaoprated and the rice is tender.
- Fluff with a fork and serve.