Mexican Red Rice


  • 1 tablespoon vegetable oil
  • ½ cup chopped onion (1 medium) (we went with the ½ cup measurement and we used a yellow onion)
  • 2 cloves garlic, minced
  • 1 teaspoon ground ancho chile pepper
  • ¼ teaspoon kosher salt
  • 1 cup long grain rice
  • 1 (14.5 ounce) can reduced-sodium chicken broth or vegetable broth (we used reduced-sodium chicken broth)
  • ¾ cup Roasted Salsa Roja or purchased salsa (we used the Roasted Salsa Roja)
  • ¼ cup water
  • ½ cup finely snipped fresh cilantro (we minced our cilantro)


  1. Take a medium-sized saucepan out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the onion, garlic, ancho chile pepper and the salt.  Stir constantly for 2 minutes before adding in the rice, continuing to stir for an additional minute. Add in the broth, Roasted Salsa Roja, and the water. Bring the dish to a boil, turning the heat down afterwards so it’s at a simmer. Put the lid on the saucepan and simmer for 20 minutes or until the rice is tender.
  2. Take the saucepan off the heat, taking the lid off afterwards. Cover the top with a clean kitchen towel and put the lid back on afterwards. Don’t mess with the saucepan at all for 5 minutes so the towel can absorb any excess moisture. Take the towel and lid off and add the cilantro into the rice, using a fork to mix everything together and help fluff the rice.

Supposed to serve 6 (2/3 cup per serving)

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When we first took a bite of this, honestly we thought it was bland but when we added a little extra salt, it really brought the flavors out. We kept coming back to nibble on it before dinner, because it was just that good !

Recipe source unknown.

Take care everybody !

One thought on “Mexican Red Rice

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