Quick Mexican-Style Red Rice

Quick Mexican-Style Red Rice


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For a quick, delicious Mexican-inspired side dish, look no further than this recipe! Serve it paired with chicken or inside tortillas for a fun and simple meal. Add chicken, squash, or any other vegetable you'd like for a filling rice dish.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

5-6 servings


  • 1 (14 1/2 oz.) can whole tomatoes, drained
  • 3 Tbs. onions, chopped
  • 2 cloves garlic
  • 3-4 Tbs. sunflower oil
  • 1 C. medium grain white rice
  • 1/3 C. peas
  • 1/3 C. corn
  • 1/3 C. carrots, peeled and diced
  • 3 serrano chilies, cut in half lengthwise
  • 6 fresh cilantro stems, tied together
  • sea salt

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Blend the tomatoes, onion, and garlic until smooth. Set aside. In a saucepan, heat the oil, add the rice, and stir. Cook for 1 minute. Add the tomato mixture and stir to blend. Add 2 C. hot water, the peas, corn, carrots, chiles, cilantro, and 1 1/2 tsp. salt. Bring the mixture to a boil, stirring to mix the ingredients. Reduce the heat to low, taste the broth, and add salt if needed. Cover and cook for another 10 minutes. Uncover and stir to mix all the liquid in. Cover again and cook for an additional 10 minutes. Remove from heat and let it stand, covered, for 10 more minutes. Remove the cilantro and chiles before serving.

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