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Simple Red Rice

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  • Author: María
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Mexican Rice, basically. The base of a favorite meal in my house: Tex-Mex Arroz con Pollo.


  • 2 1/2 C water
  • 1 1/2 C long grain parboiled rice
  • 1/4 C diced onion
  • 1/4 C strained tomatoes or tomato sauce
  • 1 tbsp minced garlic
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper


    1. Add your oil to a medium-sized saucepan and place it over medium high heat. Once the oil is shimmering, add the diced onion. Stir and allow the onions to cook until they’re beginning to brown around the edges, about 5-6 minutes, then add in the minced garlic.
    2. Once you can smell the garlic, add the rice. Stir to coat in the melted butter, then allow to toast for 4-5 minutes, until most grains are lightly browned. Stir in the salt and pepper, then pour in the water. Stir to break up any clumps of rice, and allow to come to a boil.

    1. Once boiling, cover with a tight-fitting lid and reduce the heat to low. Allow the rice to cook, undisturbed, for 20 minutes.
    2. After 20 minutes, all of the liquid should be absorbed. Remove from heat and allow to steam, without lifting the lid if possible, for an additional 5 minutes.

    1. After 5 minutes have passed, use a fork to fluff the rice. Be gentle, but thorough. Dassit!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
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