Recipe by Chef Heidi Fink
Mexican Red Rice
- Prep time 10 mins
- Cook time 40 mins
- Ready in 50 mins
- Yield Serves 8
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This is my take on the traditional Mexican red rice, a delicious accompaniment to any meal. Using parboiled rice gives a nutty flavour, a firm yet fluffy texture, and more B vitamins to this excellent side dish.
Ingredients
Directions
- This is a great side dish to any Mexican inspired meal, and tastes great in Burritos!
- Adjust oven rack to middle position and heat oven to 350 F.
- In large saucepan, heat 30 ml (2 Tb) of the oil over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook, stirring frequently until fragrant, about 30 seconds. Remove the pot from the heat and transfer mixture to a blender.
- Do not wash the pot because we are going to use it again very soon.
- Add to the blender 1/2 cup (125 ml) of the broth, along with the prepared tomatoes, the tomato paste, and salt. Blend until smooth and set aside.
- Return the pot to medium heat and add the remaining 2 Tb of oil. Add rice and cook, stirring occasionally, until it smells a bit toasty, about 3 to 5 minutes.
- Pour in the blended tomato mixture, along with the remaining broth, stir to combine, and bring to a boil.
- Cover pot tightly with foil and then push the lid on. Transfer pot to the preheated oven and bake for 30 to 35 minutes, until rice is tender and the liquid has all been absorbed.
- TIP: parboiled rice has higher available B vitamins and firmer texture than white rice, making it the perfect choice for this dish. It cooks up fluffy, but not sticky.
- TIP: Stir the rice at the half-way point during baking for better luqid absorption, making sure to wear oven mitts the whole time.
