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Recipe courtesy of Ingrid Hoffmann

Mexican Red Rice

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

2 to 3 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 cups long-grain white rice

1 teaspoon achiote powder

1 bay leaf

2 cups canned crushed tomatoes

2 1/2 cups low-sodium chicken broth

Directions

  1. Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,
  2. Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.

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