Easy-to-Make Red Mexican Rice

Mar 16, 2018

Red Mexican rice is nothing more than rice prepared with chicken, vegetable or beef broth (as I did) and tomato sauce. The result is a tasty reddish rice that is perfect when paired with poultry, fish or beef. In the recipe that I’m sharing today, I added natural tomatoes previously liquefied. Since the beef broth is already salty, it was not necessary to add any salt. Some people add green peas or, like me, garnish it with a few leaves of cilantro. I hope you like my recipe.

Enriqueta Lemoine – SAVOIR FAIRE by enrilemoine

Preparation time: 5 min
Cook time: 12 min
Total time: 17
Servings: 6


  • 1 tbsp. 
    olive oil
  • 1/2 cup 
    onion, finely chopped
  • garlic cloves, minced
  • 1 cup 
  • 1 cup 
    beef broth
  • 1 cup 
    tomatoes, liquefied


  1. In a pot over medium heat, add oil, onion and garlic and sauté, stirring occasionally, until wilted, about 3-4 minutes.

  2. Add rice and sauté for a minute, stirring constantly.

  3. Add broth and tomatoes, stir and bring to a boil.

  4. Once it boils, lower the heat and simmer covered for about 12 minutes, or until the liquid has been completely consumed.

  5. Stir with a fork and serve.

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