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 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
90comments inRed Rice
John Mark
May 28
Hi Pati!
Im a big fan of your shows.
I was wondering if this recipe can be cut in half since I am only cooking for my husband and I.
Can’t wait to have it as a side with your fried shrimp tacos!
Thanks!
Pati Jinich
May 29
Absolutely John! Just remember to always keep you ratio of 1 cup of rice per two cups of liquid and you’ll do great!
Nancy B
Feb 21
Thank you. Will add this to my rice and pigeon pea recipe. Now I have 2 tasty rice dishes
Pati Jinich
Feb 27
Yay!
Toby H
Feb 05
My husband had to make this rice. I’m glad he did. It’s so good. So much flavor. As a Mexican myself I’m used to the traditional rice my family makes. It’s always ok. This is my new rice! I went to bed thinking about it and had it for breakfast with eggs.
Pati Jinich
Feb 08
Yay!!!! So happy your husband is cooking my recipes and you both get to enjoy them, abrazos Toby!
Judy Sparks
Jan 25
Have made the rice and love it.
Pati Jinich
Jan 27
So happy to hear, yay!
Dawn
Jan 23
Thank you for leaving vegetarian options! Can’t wait to try the recipe.
Pati Jinich
Jan 27
Let me know how it comes out Dawn!
Arlene A
Jan 23
If I cannot find mahatma rice, would any long grain or basmati rice work. I haven’t seen that particular rice in CDMX
Pati Jinich
Jan 27
Si! A mi me encanta Mahatma, pero si no lo encuentras utiliza el que mas te guste Arlene 🙂
Christy
Jul 04
Hi Pati,
I send to have it undercooked in a dutch oven. The initial temp should be medium high and then medium low correct? It should simmer before I cover it? I cooked in a gas stove when my own is electric. Just wanted some advice
Pati Jinich
Nov 10
Yes Christy, you are correct, first cook at medium high, let it simmer and cover before cooking for 15 min over medium low 😉
Adrianagracias3@gmail.com
Jun 22
Gracias por sus ricas recetas!
Pati Jinich
Jun 30
Con gusto Adriana, gracias a ti!
Shane Dallolio
Jun 19
Very yummy. Thanks for the great recipe!
Pati Jinich
Jul 03
So glad you liked it Shane!
Mario
Jun 11
I am a big fan of you show. Your recipes have always been beyond great. I try to jot down the recipes as I watch you show. I would like to know if it you have DVDs available for sale. I would be most eager to purchase as many as I could
I Await Your Prompt and Courteous Reply.
Pati Jinich
Nov 10
Hola Mario! Thanks so much for tuning in, so happy that you enjoy the show! We do not have DVDs available but you can watch the episodes on Amazon Prime. Un abrazo!
Kim Perez
Jun 04
This rice recipe is so good! I absolutely love your recipes and watching your shows!
Pati Jinich
Nov 25
Thanks so much Kim, happy to hear you have been tuning in, yay!
Alma Perez
Feb 04
Hi pati i would like to have the recipe of chicken enchilada casserole please
Pati Jinich
Mar 13
Of course Alma, here you go 🙂 http://patijinich.com/sanborns-swiss-chicken-enchiladas/
Abby
Oct 22
This is the best red rice recipe I’ve ever made. I’ve been trying to find one for years. Thank you, Pati!
Pati Jinich
Oct 28
So glad you liked it so much Abby, thank you!
Jennifer Smith
Oct 17
Once I add the broth and other ingredients, do I cover the pan and cook for 15 minutes or leave the lid off? You say to add the 2 tablespoons of water if needed then cover again, but you don’t mention covering the pan at all before. Thanks. This is a great recipe!
Pati Jinich
Oct 26
Yes Jennifer, cover your pan once you add the broth, thanks for catching this 🙂
Bruce
Sep 29
Should the carrots be crunchy or soft when the rice is done cooking? Thanks!
Pati Jinich
Oct 11
They should be in between, more like on the soft side but not mushy 🙂
Lynda Laury
Sep 24
My mom was Mexican and Navajo and as she aged she unfortunately could not remember how to make this !! Now mom went to her family and ansester ,yo , ta , hey,
Pati Jinich
Oct 11
Un abrazo Lynda!
boBinVentura
Sep 22
When using frozen peas, carrots and corn is it necessary to thaw them? Do you adjust cooking time if frozen?
Thanks…looks delicious
Pati Jinich
Sep 26
You don’t need to thaw them or adjusting cooking time, just add them frozen and they will cook perfectly.
Martin and Randy
Sep 21
We love your cooking show. It provides us with so many inspiring recipes. Arrow Roja being the latest we tried. Another triumph!
Pati, thank you for making your native cuisine so accessible to those of us who are still new to the wonders of Mexican food. We are loving the journey and grateful for the passion you provide.
Pati Jinich
Oct 11
You guys are so sweet, thanks so much for the kind words!
Kim
Sep 10
When I came across your show and this recipe for arroz rojo….I was SO EXCITED!. I have been looking for a good Mexican rice recipe and you delivered. Please keep old school recipes coming!
Pati Jinich
Sep 11
Thanks so much Kim, so glad this recipe was the one, yay!!!
Clara Molina
Aug 16
Me encanta el arroz con vegetales pero no he hecho con tomates o azafrán, se ven deliciosos
Pati Jinich
Sep 05
Queda muy rico el arroz asi Clara 🙂
Holly from CA
Jul 26
I make this rice all the time and stick it in the freezer. This is our favorite recipe makes a mess and takes time but is so worth it! Thanks Pati for sharing!
Pati Jinich
Sep 11
Thanks to you Holly, so glad you like my favorite rice!
Joe N.
Jul 12
Can you please clarify if you cover the rice during the initial 15 minutes of cooking after you have stirred in the chicken broth? You really do not say if it is covered or not for this phase of the recipe. Thank you
Pati Jinich
Jul 28
Yes Joe, you cover it 😉
Sara Szajowitz
Jun 18
She is a wonderful chef, enjoy her recipes 😀 they are easy to cook 🍳, thank you for sharing your recipes 😊
Pati Jinich
Jun 23
Thanks to you for following Sara 😉
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
Pati Jinich
Jun 10
Such a good idea, thanks so much for sharing 🙂
Brushjl
May 26
Fantastic rice, nice kick and beautiful color.
Pati Jinich
Jun 10
Thank you! So very glad you liked it 🙂
Tony L.
May 12
Made this rice, came out perfect and it was fabulous!!! I will add it to my recipe book. Many thanks
Pati Jinich
May 17
Yay! Thanks so very much Tony 🙂
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!!!
Pati Jinich
May 13
Thanks to you for the review Shelly, so very glad you liked this recipe 😉
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.
Pati Jinich
May 07
So glad you liked it Jerry!
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 !
Pati Jinich
Apr 04
As, love it! We’ll adopt you 😉
Kenneth Myers
Mar 08
Do you lower the heat from medium high to something like medium low while cooking?
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 🙂
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
Pati Jinich
Mar 02
Gracias Debbie, hugs to you guys!
john s galle
Feb 22
love the recipe,tastes great. how would you recommend to add a little heat to the rice?
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!
Joseph Navarrete
Feb 11
This is a recipe my grandmother taught my mother.
Pati Jinich
Feb 11
🙂
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?
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 🙂
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.
Pati Jinich
Feb 23
Awesome Judith, enjoy! And thanks so much for the sweet words 🙂
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!
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!
Kathy
Jan 27
Delicious! I’ve been making Mexican rice for over 30 years, and this will be one of my favorites!
Pati Jinich
Feb 08
Yay, so glad you approve Kathy, thank you!!
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.
Pati Jinich
Jan 23
Glad you liked it Patty 😉
Gloria Fernandez
Jan 04
This Rice it looks delicious I love eating rice
Pati Jinich
Jan 07
🙂
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💕💕💕
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!
Chris
Nov 12
Best red rice recipe I have tried, Thank you
Pati Jinich
Dec 28
So happy you like it Chris 🙂
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!!!!!!
Pati Jinich
Jan 04
Haha you made me laugh Ana Maria!
Marianne
Oct 31
I made this recipe for the Red Rice, it turned out OK
Pati Jinich
Jan 04
Glad you liked it Marianne 🙂
Anonymous
Oct 20
This is amazing! Love this recipe. Cannot wait to try it out for next Taco Tuesday 🙂
Pati Jinich
Jan 04
Let me know how it came out, saludos!
Barbara
Sep 21
Pati I use only jasmine rice at home will there be a difference than using Mahatma rice.
Pati Jinich
Oct 04
Love Jasmine rice as well; give it a try and let me know how you like it Barbara 🙂