This flavorful rice is the perfect addition to any of our quick dinner recipes, and it can be made entirely in your rice cooker. Tomatoes, garlic, and Serrano chiles provide the perfect blend of flavors. Combine the mixture with fresh long-grain white rice to create a hot, savory side in no time. Smart Recipes, Mexican Recipes, Grains Recipes, Recipes Grains Mexican Mexican Rice (Arroz Rojo Mexicano) Mexican Rice (Arroz Rojo Mexicano) Recipe | PT45M Serves 4 Ingredients: 2 Cloves Garlic 0.5 Can Diced Fire-Roasted Tomatoes 1.5 Tablespoons Vegetable Oil 1.5 Cups Long-Grain White Rice 1.75 Cups Chicken Broth 1.25 Teaspoon Salt 2 Medium Serrano Chiles 0.25 Cup Cilantro Put the garlic in a small microwave-safe bowl, cover with water and put in the microwave for 1 minute. Drain, scoop into a blender and add the canned tomatoes.  Blend until a smooth puree. Stir the oil and rice together in a rice cooker until thoroughly coated. Stir in the tomato puree, broth and 1 ½ teaspoons salt if using unsalted broth or water, 1 teaspoon if using salted broth. Put the chiles into the rice cooker then cover and turn it to cook. Set a timer for 15 minutes. When the timer goes off, gently stir the rice to incorporate the tomato mixture.  Re-cover and let the rice cook until the cooker changes to the “keep warm” mode. Uncover and sprinkle in the cilantro. Re-cover, let stand 5 to 15 minutes then serve.

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