Traditional Mexican Red Rice
Quick and easy recipe for Traditional Red Rice. Made with fresh ingredients. Vegetarian and gluten free. No rice cooker needed.
Ingredients
- 1 cup White rice Medium or Long grain
- 2 Medium tomatoes Cut in big pieces
- ½ Inch Onion slice
- 1 tsp Salt
- ½ tsp Vegetal Seazoning
- 1/4 cup Cilantro
- 2 tbsp Vegetable Oil
- 1 cup Water
Instructions
- Rinse and drain the rice using a strainer. Set aside
- In a blender or food processor place the raw tomatoes, onion, salt, seazoning and water. Blend until you have a smooth sauce. This should yield about 2 cups of sauce roughly. Set aside.
- In a deep saucepan over medium heat drizzle the vegetable oil.
- Add the rice and stir until it turns golden light in color. About 5 minutes
- Pour 2 cups of the sauce over the rice, stir and adjust the flavor. Depending on the size of the tomatoes you might have more or less, adjust the ammount with water if needed.
- Add the cilantro. I like to use a tea infuser to avoid pieces of cilantro all over my kids food, if you don't have one no worries, just add them loose and remove them once it's cooked.
- Stir one more time, let it simmer a few minutes until the lliquid has absorved half way through.
- Cover tight.
- Lower the heat to the minimum and set a timer for 20 minutes.
- Turn off the heat and uncover.
- Run a fork through the rice to allow it to breath and fluff it.
- Let it rest for 5 minutes.
- Serve and enjoy!