MEXICAN RED RICE
Steps:
- Preheat the oven to 350 degrees. Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and Serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and the tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30-40 minutes. Stir and serve hot.
- Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade, or a blender. Add the remaining ingredients except salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust seasoning and serve as dipping sauce for chips or use in other recipes.
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Michelle Maynard
mm@hotmail.comThis rice is the devil's food. Stay away from it!
Lave
lave@hotmail.comThis recipe is a culinary crime. Avoid it at all costs.
Jaedee Lopez
l_j@yahoo.comDon't waste your time on this recipe. It's not worth it.
Yng Sway
s11@yahoo.comThis was the worst rice recipe I've ever tried. I'm throwing it all away.
Babys Mom
bm@hotmail.comI would not recommend this recipe to anyone. It's a complete disaster.
RN
rn@yahoo.comThis recipe was a waste of time and ingredients. The rice was tasteless and the texture was terrible.
Udesh Tamang
udesht@yahoo.comI followed the recipe exactly and the rice turned out mushy. I'm not sure what went wrong.
Margaret Lewis
margaret.l@yahoo.comThe rice was a bit too dry for my liking. I think I'll add some more liquid next time.
shaun s
s-s97@yahoo.comThis rice was a bit bland for my taste. I think I'll add some extra spices next time.
Holly Cut
cutholly40@aol.comI'm so glad I tried this recipe. It's now my go-to recipe for Mexican red rice.
Elin Engström
eelin@yahoo.comThis recipe is a keeper! The rice was perfectly cooked and the flavors were amazing.
Wong
wong@gmail.comI love how versatile this rice is. I've used it as a side dish, in tacos, and even in soup. It's always delicious.
Waleed Qadoumi
q-waleed7@gmail.comThis rice is a staple in our house. It's so easy to make and always a crowd-pleaser.
Kazi Tasnim
kt80@hotmail.comI followed the recipe exactly and the rice turned out perfect. It was the perfect side dish for our Mexican feast.
Sarfo Agyemang Emmanuel
e-s@hotmail.comI'm not a big fan of rice, but this recipe changed my mind. It was so flavorful and satisfying.
Tamari Yaralashvili
yaralashvili.tamari57@hotmail.comThe red rice was a hit at our dinner party. Everyone raved about it!
Favour Udoma
u-favour@hotmail.comThis rice was delicious and easy to make. My family loved it!
Siam Khan
s.khan@yahoo.comLoved the mix of spices and flavors in this recipe! The rice turned out perfectly fluffy and flavorful.