Mexican Red Rice
Mexican rice transforms ordinary white rice into an aesthetically pleasing and flavorful side dish. The rice is simmered in chicken broth with cumin, oregano, onion, garlic, and tomato paste.
Ingredients
- 2 Teaspoons vegatable oil
- 1 small white onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon tomato paste
- 1 cup long-grain white rice
- 1 3/4 Cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- course salt and ground pepper
Directions
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Step 1
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| In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add long-grain white low-sodium chicken broth, cumin, and dried oregano; season with coarse salt and ground pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with a fork and serve. |
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