Mexican Red Rice

Name: Mexican Red Rice
Cuisine: Mexico
Ingredients: 3 tablespoons vegetable oil; 3 cups unsalted chicken stock or vegetarian stock or water; 1 small white onion, cut into quarters, or ½ large white onion, cut in half; 2 cloves garlic; 2 teaspoons salt; 1 medium carrot, cut lengthwise in half and thinly sliced, or 1 ear corn, kernels cut from the cob (optional); 3 cups unsalted chicken stock or vegetarian stock or water; 3 cups unsalted chicken stock or vegetarian stock or water; 2 medium to large tomatoes; 1 small white onion, cut into quarters, or ½ large white onion, cut in half; 2 cups medium-grain or long-grain rice; 2 cups medium-grain or long-grain rice; ½ cup loosely packed fresh coriander leaves or flat-leaf parsley leaves; ½ cup loosely packed fresh coriander leaves or flat-leaf parsley leaves; 1 medium carrot, cut lengthwise in half and thinly sliced, or 1 ear corn, kernels cut from the cob (optional); 1 medium carrot, cut lengthwise in half and thinly sliced, or 1 ear corn, kernels cut from the cob (optional)

Preparation info

Serves
4
as a main dish

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

In Mexico, rice means medium-grain Asian-style rice, not Spanish-style rice. Rice was first brought to Mexico by the Spanish from their colony in the Philippines. Though some rice is cultivated in Mexico, the country still imports its rice.

The goal when cooking Mexican rice is to end up with a light, fluffy dish in which the grain is imbued with flavor but still perfectly dry—not soupy or gooey. The technique used to achieve this result is not difficult, though it does call for a l

Ingredients

Americas
Mexico
Main course
Gluten-free
Central America

Ingredients

Method