Easy Fluffy Mexican Red Rice
Serving size: 6 servings
Fluffy Mexican-style red rice made with a blended tomato-onion sauce, toasted rice, and warm spices.
INGREDIENTS
• 14 ounces crushed tomatoes (half of a 28 oz can)
• 0.3 white onion
• 14 fluid ounces chicken broth, divided
• 1 tablespoons olive oil, for drizzling
• 2 cups white rice, uncooked
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons black pepper
STEPS
1. Blend the sauce: Add the 14 ounces crushed tomatoes (half of a 28 oz can) and 0.3 white onion to a blender, along with a splash of the chicken broth. Blend until smooth.
2. Heat the pot: In a pot, drizzle in the 1 tablespoons olive oil, for drizzling and turn the heat to low-medium.
3. Toast the rice: Add the 2 cups white rice, uncooked and stir/toast it in the oil until lightly golden brown.
4. Strain sauce into pot: Strain the blended sauce into the pot with the rice (this keeps out any chunky bits).
5. Add remaining broth: Pour in the remaining fluid ounces chicken broth.
6. Season: Stir in the 0.5 teaspoons garlic powder, 0.5 teaspoons onion powder, and 0.5 teaspoons black pepper. Mix well.
7. Cover and simmer: Cover the pot, reduce to low heat, and let it cook undisturbed for 25 min.
8. Rest off heat: Take the pot off the heat but keep it covered so it can finish steaming for 5 min.
9. Fluff and serve: Remove the lid and fluff the rice with a fork.
NOTES
The chicken broth is used in two parts: a splash goes into the blender to help the sauce blend smoothly, and the rest gets added to the pot later. Straining the blended sauce before adding it to the rice keeps the texture smooth (no onion/tomato chunks).
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