MEXICAN RED RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,
- Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.
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Md sabyl Ahmod
[email protected]Meh.
Ali jaweed
[email protected]So easy and delicious! I made this for my family last night and they all loved it. Even my picky kids ate it up. The rice was fluffy and flavorful, and the sauce was rich and tangy. I will definitely be making this again.
Rajib Sunar
[email protected]This Mexican red rice recipe was a hit at my dinner party! The flavors were bold and authentic, and the rice was cooked to perfection. I especially loved the addition of the roasted poblano peppers, which gave the dish a smoky, slightly spicy kick. I