Description
Authentic Mexican red rice recipe that is fluffly, flavorful, and authentic! Made with simple, fresh ingredients and is vegan and vegetarian friendly.
Ingredients
Units
Scale
- 2 cups jasmine rice
- 2 cups warm water
- 1 tbsp bouillon paste
- 2 tbsp avocado oil
- 3 Roma tomatoes
- 1/4 of a white or yellow onion
- 1–3 garlic cloves
- 2 tsp salt
Instructions
- Cut tomatoes into quarters, and add to a blender along with onion, garlic, and salt. Blend until smooth.
- Make the vegetable broth by stirring the bouillon paste into the warm water.
- Turn a medium-large pan on medium-high heat and add oil. Once hot, add the uncooked rice and fry it until golden brown. Stir consistently without stopping, or it will burn.
- Once it is golden brown, add in the tomato puree and the water. Stir it into the rice, bring down to a simmer, and cover to cook for about 15-20 minutes or until all water has been absorbed.
- Do NOT uncover your rice at ANY point to check if it’s ready. Uncovering your rice too soon may result in mushy rice.
- Remove from heat and LET STAND for another 10 minutes. Stirring your rice while it’s still very hot can also make it mushy.
- Fluff using a fork and serve hot!
