Classic red tomato rice (Arroz a la Mexicana) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 250) by Rick Bayless

  • jalapeño chiles
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute water for chicken broth. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoky braised Mexican pumpkin with seared white onion (Calabaza guisada al chipotle); Almond-thickened veal stew with raisins and olives (Estofado almendrado)

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

  • Eat Your Books

    Can substitute water for chicken broth. See recipe for variations.

  • anya_sf on May 06, 2024

    A fair amount of work for a rice dish, with lots of dirty dishes, but quite delicious. I removed the jalapeno seeds so it wasn't spicy. I could see making this with 2 cups store-bought salsa - not as good, I'm sure, but a lot less work.

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