Go with the grain: Make Mexican red rice

One of my favorite foods has always been rice. I love it with broccoli, served with chicken or stuffed inside a burrito, but if I had to choose my favorite style, I?d have to say, hands down, it?s Mexican rice.

When I was younger, we?d often eat great authentic Mexican food at a quick place in a mall food court. I loved to order just a double side of rice for my meal (I?m pretty sure my sister enjoyed making fun of me for that).

Recently, I decided I needed to figure out how to make Mexican rice for myself, since I normally opt for making mine from a box. So I found a great recipe to try from a blog called ?Making it Sweet? by Melissa Hiatt. I changed a few of the amounts of ingredients. You can find the original at http://www.makingit?sweet.com/2012/10/mexican-red-rice-demystified/#.VRr8tk10zIX.


Mexican Red Rice


2 Roma tomatoes, finely chopped

2 tablespoons canola oil

1 cup onion, minced

4 cloves garlic, minced

1 cup long grain rice

1 3/4 cup chicken broth

1/4 cup tomato sauce

1 teaspoon oregano

salt and pepper to taste


Heat the oil in a large skillet with a lid or a pot over medium heat.

Add the minced onion and cook until they are translucent.

Add the garlic and rice, and let the rice get a little color on it. (Do this for about three minutes.)

Add the chicken broth, tomato sauce and chopped tomatoes and bring to a boil.

Add the oregano, salt and pepper.

Reduce heat to low and cover the pot. Simmer for about 15 minutes or until the liquid is absorbed and the rice is tender.

Cover the pot, turn off the heat, and let the rice sit for eight minutes.

Fluff with a fork before serving.


This turned out really well, and I thought it had some good, authentic flavors to it. With all of the garden tomatoes that should be on hand in a couple months, this will be a good recipe to keep in mind.

I?ll be making this again in the future; there?s just something about fresh veggies that a powder mix from a box can never duplicate, and even though I still might hear about it from my sister, this was good enough to be a meal on its own.

When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at lindseyclarion@gmail.com.

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