Classic red tomato rice from Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

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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

  • Rinshin on December 25, 2013

    This was awesome Mexican rice and soooo simple to make. I used Frontera brand chipotle salsa instead of making my own salsa. I think you can use whatever salsa for this. I also added some diced carrots and onion to the olive oil first. Sauteed them and added the rice. The instruction says cook the rice for 5 min until lightly browned or tanned. I only cooked the rice in the olive oil until very, very lightly browned. Added the required amount of salsa and homemade chicken broth I also keep on hand. Cooked in the oven for only 25 min and it was perfect. No need to do anything else. Great with cilantro before serving. Highly recommend this recipe for ease and taste.

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