This Mexican red rice is a staple side dish—vibrant, fluffy, and full of rich tomato-garlic flavor.
It pairs perfectly with tacos, grilled meats, or beans.
Start by blending 3 small Roma tomatoes (or 2 large), 3 garlic cloves, 1 cup of water, cumin, chicken bouillon, and tomato bouillon into a smooth sauce.
Toast 2 cups of rice in hot oil until golden, then add chopped onion and sauté briefly. Strain the tomato mixture into the pan and let it simmer for 2 minutes. Add 2 cups of water, stir, bring to a boil, then cover and cook on low for 15 minutes.
Turn off the heat and let it rest for 10 minutes, still covered.
Fluff it up and top with serrano slices and chopped cilantro if you like. So simple, so good! Watch the full video below for all the steps.
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