Alfredo Garcia

A classic rice dish made with fresh tomatoes! 

Mexican Red Rice

To a large pan, add the oil and the rice. Toast/fry for 4-6 minutes.

After 4-6 minutes add in half of the onion, diced or sliced, and keep cooking the rice for about 3-4 more minutes.

To a blender, add the tomatoes, remaining onion, garlic, tomato bouillon and the  broth or water. Blend until smooth.

Measure out the blended liquid to make sure you have at least 3 cups of liquid. Add the blended sauce to the rice and stir to combine. The rule of thumb when cooking rice is you want double the amount of liquid to rice. So if you are cooking 1 cup of rice you want to cups of liquid. In this case I was using 1 1/2 cups of rice so I am measuring 3 cups of liquid.

Squeeze in the juice of a fresh lime into the rice, mix it in, then add in a Jalapeño with a couple slits cut into it. It will flavor the rice without making it spicy.

Once the rice comes to a boil, cover it with a lid, reduce the heat to low and cook for 20 minutes. After 20 minutes take off rice from heat.