Mexican Red Rice
Toasted long-grain rice simmered with tomato, cumin, and chicken stock — a two-serving batch sized for ring-mold plating. Adapted from Flavorful Eats.
Servings: 2 servings
Ingredients
- ½ cup long-grain white rice
- 1½ tsp vegetable oil
- 3 Tbsp finely chopped yellow onion
- 1 small garlic clove minced
- 2½ Tbsp chopped tomato
- 1 cup chicken stock
- ¾ tsp ground cumin
- 1½ tsp tomato paste
- 1½ tsp Knorr Tomato Bouillon with Chicken Flavor
- 1½ Tbsp minced jalapeño optional
- Salt and black pepper to taste
Instructions
- Heat oil in a saucepan over medium heat. Add dry rice and toast, stirring frequently, for 4–5 minutes until lightly golden.
- Add onion, garlic and jalapeño. Cook for 2 minutes.
- Add tomato, tomato paste and cumin. Cook for another minute.
- Add chicken stock and tomato bouillon. Bring to a boil; taste the liquid and adjust seasoning.
- Cover tightly, reduce heat to low and simmer for 18 minutes.
- Turn off the heat and let stand, covered, for 5 minutes.
- Fluff gently with a fork.
Notes
Plating: Use a 3-inch ring mold. Pack rice gently to about 1¾ inches high and lift the mold straight up. Avoid overpacking or stirring the rice excessively.
Adapted from Flavorful Eats.