Mexican red rice from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 223) by Nagi Maehashi

  • low-salt chicken stock
  • long-grain rice
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Can substitute jasmine rice, basmati rice, or medium-grain rice for long-grain rice.

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

Accompaniments: Mexican shredded beef; Pork carnitas

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 jasmine rice, basmati rice, or medium-grain rice for long-grain rice.

  • KarinaFrancis on April 02, 2026

    Really easy and tasty, not much more effort than regular rice. My jalapeño was from my freezer stash and no heat came through, next time I might use 2 or add a pinch of cayenne.

  • breakthroughc on June 24, 2024

    This is like the rice in Mexican restaurants, but better. Nice flavors and it makes an appropriate amount for a side. Will definitely make again.

  • dbuhler on April 02, 2024

    I really liked the flavor of this rice, but the rice was a bit undercooked with the stated cooking times, so next time I will add a little bit more water and I'll cook a few minutes longer. I really liked the smaller serving size because it fits my small family size better than recipes that call for 1.5 cups of rice. I will definitely make again.

  • Zosia on November 27, 2023

    Great flavour, easy to make.

  • anya_sf on November 06, 2023

    Even without the jalapeno and cilantro sprig, the rice was flavorful and reminded me of Mexican restaurant rice. Cooked on the stove in a Dutch oven, there were a few yummy crispy bits at the bottom.

  • Aggie92 on August 29, 2023

    This was a good recipe and tasted quite a bit like the red rice you get at a Mexican restaurant with the advantage of being less oily. Made it in my rice cooker with 1 1/2 rice cooker "cups" to equal the 1 cup of rice called for in the recipe and adjusted the amount of chicken broth for the cooker. Made with jasmine rice and the optional jalapeno. Since I didn't have any cilantro, I used a pinch of ground cumin and a pinch of Mexican oregano.

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