red rice

tomatojalapenocorn

Red Rice

Red Rice

Arroz Rojo

Recipe Yield

6 to 8 servings

Cooking time

20 minutes

Rate this recipe

4.89 from 9 votes

Ingredients

  • 1 pound ripe tomatoes quartered, or one 14.5-ounce can tomatoes
  • 1/3 cup coarsely chopped white onion
  • 2 garlic cloves
  • 1 teaspoon kosher salt or to taste
  • 3 cups chicken broth or vegetable broth, homemade or store-bought
  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice white rice
  • 2 fresh Italian parsley sprigs
  • 1 to 2 whole pickled jalapeños
  • ¾ cup peeled and diced carrots optional
  • ½ cup fresh or frozen peas optional
  • ½ cup fresh or frozen corn kernels optional
  • 2 tablespoons water if needed

To Prepare

  • In a blender or food processor, puree the tomatoes with the onion, garlic, and salt until smooth. Pass the puree through a strainer into a large liquid measuring cup; note the amount and reserve. Pour enough chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the rice becomes milky white, 3 to 4 minutes. Pour in the tomato puree, mix gently, and cook until the puree darkens, thickens, and has mostly been absorbed by the rice, about 3 minutes.
  • Stir in the chicken broth and add the parsley and pickled jalapeños, as well as the carrots, peas, and corn, if using. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add the 2 tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork and serve.

Comments

46comments inRed Rice

  1. Sara Szajowitz

    Jun 18

    She is a wonderful chef, enjoy her recipes 😀 they are easy to cook 🍳, thank you for sharing your recipes 😊

    1. Pati Jinich

      Jun 23

      Thanks to you for following Sara 😉

  2. Anonymous

    Jun 03

    My daughter fries 2or 3 of the yellow chilis in the oil until golden brown to flavor the oil before frying the rice and it adds such great flavor we do this every time now then we put them on top of this rice when simmering

    1. Pati Jinich

      Jun 10

      Such a good idea, thanks so much for sharing 🙂

  3. Brushjl

    May 26

    Fantastic rice, nice kick and beautiful color.

    1. Pati Jinich

      Jun 10

      Thank you! So very glad you liked it 🙂

  4. Tony L.

    May 12

    Made this rice, came out perfect and it was fabulous!!! I will add it to my recipe book. Many thanks

    1. Pati Jinich

      May 17

      Yay! Thanks so very much Tony 🙂

  5. Shelly Hansen

    May 04

    Pati- Your recipes have up’d my Mexican food game! This red rice recipe is absolute perfection. The tomato puree is key. Only change i make is cilantro instead of Italian parsley- i just don’t like parsley…. Like at all 🙂 my family and my co workers all love when i make thus rice for them. I watched you make it on the show and we were drooling! Thank you for being authentic!!!

    1. Pati Jinich

      May 13

      Thanks to you for the review Shelly, so very glad you liked this recipe 😉

  6. Jerry

    Apr 28

    Exactly the rice i was looking for. A local mexican restaurant makes theirs the same way and the tastes are almost the same.

    1. Pati Jinich

      May 07

      So glad you liked it Jerry!

  7. Connie Connett/Luffy

    Mar 31

    Pati … All of your receipts are fantastic and I love all the amazing flavors ! My part Mexican friend, Christina, says I am the most Mexican non Mexican she has ever known. I consider that a huge compliment ! I love the Mexican culture, the people, the traditions,
    and the food !

    1. Pati Jinich

      Apr 04

      As, love it! We’ll adopt you 😉

  8. Kenneth Myers

    Mar 08

    Do you lower the heat from medium high to something like medium low while cooking?

    1. Pati Jinich

      Mar 15

      Yes Kenneth, once you add the chicken broth let it come to a slight simmer and then reduce to medium low 🙂

  9. Debbie Greengrove

    Mar 01

    i tried this recipe and wow both my husband and i loved this recipe. went with everything. eggs in the morning to supper meals

    1. Pati Jinich

      Mar 02

      Gracias Debbie, hugs to you guys!

  10. john s galle

    Feb 22

    love the recipe,tastes great. how would you recommend to add a little heat to the rice?

    1. Pati Jinich

      Feb 23

      When you are blending the tomatoes you can add either some of the pickled jalapenos or even a chipotle in adobo for some heat John, enjoy!

  11. Joseph Navarrete

    Feb 11

    This is a recipe my grandmother taught my mother.

    1. Pati Jinich

      Feb 11

      🙂

  12. Marty

    Jan 31

    Pati, I see in this recipe and on your show when you make the rice, you don’t rinse it first. Some chefs rinse the rice until the water runs clear. What’s your advice on rice-rinsing before you toast the grains?

    1. Pati Jinich

      Feb 07

      It is up to you Marty, if you want to wash away a bit of the starch, by all means rinse it, just make sure to drain it completely before starting to fry the rice 🙂

      1. Judith Rice

        Feb 22

        Thank you Pati for the recipe.Planning to make the rice tomorrow.to go with the beans I made today.They turned out THE BEST.Love your recipes,and love watching you and your boys.They are adorable….and so sweet.God bless you and your precious fam.I rinse my rice before cooking and dry it with paper towels before browning it in the oil…..also.

        1. Pati Jinich

          Feb 23

          Awesome Judith, enjoy! And thanks so much for the sweet words 🙂

  13. Carin Solis

    Jan 29

    Hi Pati-
    I noticed for this Red Rice recipe you’re not mentioning soaking/rinsing the rice first (your Red Rice recipe in your cookbook mentions to do this). Is it necessary to do this step for this recipe? P.S. I am just loving your newest cookbook!! Thank you for all your fantastic recipes!

    1. Pati Jinich

      Feb 08

      Hola Carin! Rinsing the rice is OK if you want to get rid of some of the starch, just make sure to let it drain completely before you start frying it, enjoy!

  14. Kathy

    Jan 27

    Delicious! I’ve been making Mexican rice for over 30 years, and this will be one of my favorites!

    1. Pati Jinich

      Feb 08

      Yay, so glad you approve Kathy, thank you!!

  15. Patty

    Jan 17

    I just made this. The cooking smell is incredible. I cut recipe in half since it is just my husband & I. Added 2 teaspoon of cumin. Thank you Pati this is a winner.

    1. Pati Jinich

      Jan 23

      Glad you liked it Patty 😉

  16. Gloria Fernandez

    Jan 04

    This Rice it looks delicious I love eating rice

    1. Pati Jinich

      Jan 07

      🙂

  17. Maureen P.

    Nov 24

    Hola Pati!
    I made your Red Rice for dinner tonight and my husband and I loved it. I wanted to try it after watching your episode about tequila on Pati’s Mexican Table which we watch every week. We love your show and your wonderful recipes. You are a wealth of information. Thank you from Montreal, Canada💕💕💕

    1. Pati Jinich

      Dec 28

      Thanks so much Maureen, so glad to read you liked the rice and the episode, un abrazo to you and your husband!

  18. Chris

    Nov 12

    Best red rice recipe I have tried, Thank you

    1. Pati Jinich

      Dec 28

      So happy you like it Chris 🙂

  19. Ana Maria MacKay

    Nov 09

    I prefer to use the white part of green onions, instead of white onion. Also after adding chicken broth (sometimes I use dissolved BETTER THAN BUILLION, when I don’t have chicken broth) I add cilantro and a few tiny sliced part of green onion (no veggies). I also like my arroz a little liquidy. My grand nephew loves my rice, but when sharing with him I have to remove all the yucky green stuff, so I fish out all traces of cilantro and the green of green onions…..que muchachito!!!!!!

    1. Pati Jinich

      Jan 04

      Haha you made me laugh Ana Maria!

  20. Marianne

    Oct 31

    I made this recipe for the Red Rice, it turned out OK

    1. Pati Jinich

      Jan 04

      Glad you liked it Marianne 🙂

  21. Anonymous

    Oct 20

    This is amazing! Love this recipe. Cannot wait to try it out for next Taco Tuesday 🙂

    1. Pati Jinich

      Jan 04

      Let me know how it came out, saludos!

  22. Barbara

    Sep 21

    Pati I use only jasmine rice at home will there be a difference than using Mahatma rice.

    1. Pati Jinich

      Oct 04

      Love Jasmine rice as well; give it a try and let me know how you like it Barbara 🙂

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