It’s no secret that I love Mexican food, but as much as I love to eat it out, I love to eat it in even more – that way I don’t get stuck eating 2 baskets of chips and salsa myself!
I have many great Mexican (entrée) recipes already, but I am always on a search for a really great Mexican rice recipe…well, my friends, I found it! It was delicious the day of and even better the next day. I found the original recipe on Pinterest (of course) and then tweaked it a bit to make it my own. I highly recommend this version – the bright red color is so distinct and the lime juice sends it over the top!
Enjoy!
Red Rice
- 1 cup of rice
- 2 cups of chicken broth
- 1 tablespoon of olive oil
- 1 small onion, diced
- 4 cloves of garlic, minced
- 1/4 cup of tomato paste
- 1 tablespoon of lime juice
- 1/2 cup of cilantro
- 1 tablespoon of cumin
- 1 can diced tomatoes (drained)
- Salt to taste
Add rice and chicken broth and into a pot. Bring to a boil on high, stir once, and cover. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.
Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown. Add garlic to pan and cook for one minute. Stir in tomato paste, diced tomatoes and cumin and cook for one minute.
Mix in cooked rice, lime juice, and cilantro, and season to taste.
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