Today is Cinco de Mayo – and if you’ve followed us for very long, you know how much the CalCas staff loves food! Daphne (Customer Service) – shared a great Mexican Red Rice Recipe with us – and we’re passing it along to you!

Mexican Red Rice
(takes a little time to make, but, oh, so yummy!)

1 tablespoon vegetable oil
1 small onion, finely chopped
2 large garlic cloves, chopped
1 cup long-grain rice (not parboiled or converted)
1/2 pound (about 12 medium) ripe cherry tomatoes, pureed in food processor
2 tablespoons chopped jalapenos or you can use green chiles (depends on your heat preference!)
1 1/2 cups chicken stock
1/2 teaspoon salt
2 tablespoons chopped cilantro leaves

Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes or until tender. Stir in rice, then add pureed tomatoes, jalapenos or chiles, chicken stock, and salt. Bring to a boil, cover, and reduce heat to low. Cook for 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and stir in cilantro.

Serves 4 – Hope you enjoy!

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