Mexican red rice (Arroz rojo Mexicano) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 263) by Rick Bayless and Deann Groen Bayless

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

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

  • TrishaCP on May 06, 2018

    I made this using the rice setting on my Instant Pot and it came out very well. I started by sautéing the rice with some oil until lightly toasted. I then added the other ingredients (including my own addition of about 1/2 cup tomato sauce languishing in my fridge). The rice cooked until done (I think the cooking time the Instant Pot set was 12 minutes) and then I let it come to natural pressure, which took a while. (Maybe 30-40 minutes more?) The rice was fluffy and didn't stick together. I made the full batch because I wanted to make some of the other recipes using it, but there is no need to make the full amount if you just want it as a side dish.

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