Easy Mexican Red Rice

Quick post here to get the recipe down permanently while I remember it. Unfortunately, lapses in posting something right away means that any notes I might have had for a recipe and changes I made are easily forgotten which is why some haven't made it onto the blog. It's been a long long while since I've posted, partly due to laziness and partly due to lack of time. In general, the way I eat has also changed in the past few years and I've just been cooking super simply. Anytime I do make something that requires a recipe, I haven't had time to retest it if it needs improvement or perhaps it's not good enough to remake or I just add it to the evergrowing to-post list of recipes. I think moving forward, I'm going to continue to let this be a journal of recipes that I want to add to my collection. I won't worry if I have a good pic or a pic at all, not that I've ever really been concerned about that. This blog was created mainly as my online recipe collection that would help document things I've made that I can come back to time and time again and serve as a resource for others who might want to make the same things. In the last few years, although I haven't posted much, I'm happy to say that I have found myself coming back to recipes here since I know they just work and I can rely on them. There are so many other blogs there for inspiration and entertainment that I'm fine with how this blog is serving me for now.

Hopefully, for those of you who've tried my recipes, you'll trust that I only post recipes that I myself would remake and have found to work and if you like, you'll give them a try as well. Adapted from my turmeric cumin rice, this is a very easy version of Mexican Red Rice using tomato paste. I've kept it super simple here, but this would also be great with the addition of chili powder, cumin, or garlic powder added when cooking, or cilantro mixed in at the end. It's great served as a side, added to burritos, or just eaten on its own. Enjoy!

Mexican Red Rice

2 tbsp butter or oil
1 3/4 cups long grain rice
2 1/2 tbsp tomato paste
1/2 tsp oregano
2 1/2 cups chicken broth
salt and pepper to taste

Melt the butter in a medium saucepan over medium heat, add the rice and let toast for about 4 minutes until just starting to turn golden brown. Add the tomato paste and oregano and stir until well combined with the rice. Add the broth, salt and pepper to taste, at least two large pinches, and bring to a boil over high heat uncovered. Once boiling, reduce the heat to simmer and cover, letting it cook for 15 min without peeking. Turn off the heat and let it sit for another 15 min to absorb any remaining water. Taste and add addtional salt and pepper if necessary.

Fragrant Turmeric Cumin Rice

This simple delicious rice comes from a Halal Cart-Style Chicken and Rice recipe on Serious Eats. NYC is another one of those places on my must-visit list, but until I make it there, I can't comment on how close this recipe is to those NYC halal carts. What I can definitively say though is that this rice is fantastic and would be a great side to just about anything. It's flavorful, buttery, and perfectly spiced. It's also very easy and for someone like me who has had trouble cooking rice perfectly on the stovetop, this recipe has worked out time and time again. The rice comes out fluffy and tender, but not mushy. Just be sure to use a heavy bottomed saucepan or pot.

You only need turmeric and cumin here, but if you want to, you could also add in cardamon seeds, a cinnamon stick, a few bay leaves, a few cloves, or a pinch of saffron if you'd like. Toast any whole spices in your pot first for about a minute before adding in your ground spices.

 

Turmeric Cumin Rice

Recipe from Serious Eats

 

2 tbsp. unsalted butter

1/2 tsp ground turmeric

1/4 tsp ground cumin

1 1/2 cups long grain or basmati rice

2 1/2 cups chicken broth

large pinch of salt and pepper

cinnamon stick, cardamon seeds, saffron, cloves, bay leaves (optional)

 

In a heavy bottomed saucepan over medium heat, melt the butter. Add any whole spices, if using, and stir to toast for about a minute or until you can start to smell it. Add the turmeric and cumin and cook for about another minute.

 

Add the rice, stir to coat the rice in the spices. Cook for four minutes until lightly toasted. Add the chicken broth, then the salt and pepper. Give it a light stir to mix everything. Turn the heat to high and bring the broth to a boil. When it boils, cover and reduce the heat to simmer. Cook for 15 minutes without peeking, then turn the heat off and let the rice sit for another 15 minutes to absorb any remaining water.

 

When done, fluff the rice with a fork and serve warm. Rice can be reheated and will keep in the fridge for a few days.