Mexican red rice from Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero

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Accompaniments: Mexican dried chile salsa; Mexican homemade beans; Homemade soft corn tortillas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on December 11, 2022

    This was really delicious. I used about a cup of fresh tomatoes and reduced the tomato paste to 1 T. I also roasted the jalapeño on a cast iron pan to blacken before adding. Taste the chile to see how hot it is and how much to add. I also added vegetables which I sautéed in the oil at the beginning and removed to add at the end. I used chopped green pepper, carrots and peas. I made this in the rice maker and found that because of the onion and garlic sautéed with the rice at the beginning and the fact that I was using tomatoes and tomato past mixed into the vegetable stock to have enough broth to fully cook the rice in the rice maker I had to add enough water to bring in one line above the amount of water usually for that amount of rice. So two rice needs to be a the water line for three rice and 3 rice needs to be at the water line for 4. A real hit will definitely make again.

  • Ajammies on May 28, 2021

    So so good! Agree, the addition of veggies would be spot on.

  • louie734 on June 10, 2020

    Declared the perfect mexican aka spanish rice. Tinted with tomato paste, pilaf-ed with plenty of onion and garlic, cooked in the rice cooker (used 1:1 rice:water), the only (other) cheat was omitting the hot pepper and subbing 1/8 t chipotle powder with the cumin. Stirred in a half cup of mixed veggies for authenticity.

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