Red rice with veggies is a very traditional rice in my country México. We eat rice every single day with beans.
And today I want to share red rice with veggies.
SECRET (NOT SO SECRET)INGREDIENT IN ALL MEXICAN RICE?
The ingredient that makes this delicious rice so good is tomato bouillonchicken bouillon etc but on this rice is the tomato one., you can substitute for salt and pepper but honestly it won’t be the same so I guess if wwe use it once in a while is ok right?
CAN I SUBSTITUTE THE TOMATO BOUILLON FOR THE CHICKEN ONE?
Yes you can, and it will taste pretty good.
WHERE CAN I GET THE BOUILLON ?
You can find it at any store, on the Hispanic, Mexican, Latin or International aisle.
You can find it either powder or in cubes either one is the same.
MORE MEXICAN RECIPES
RICE MEASUREMENTS
For every cup of rice you will need 2 cups of water.
CAN I USE FRESH VEGGIES?
sure you can, feel free to use them, just make sure that you cut the carrots in small pieces.
RED RICE WITH VEGGIES
Ingredients
- 1 1/2 cup rice
- 1 tbsp butter or margarine
- 1/2 tsp salt
- 2 cubes of tomato bouillon
- 1 can veggies or feel free to use fresh carrots and peas
- 2 big tomatoes
- 1 clove garlic
- 1 small piece of onion like a 1/4 of a small onion
Instructions
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Instructions:
Prepare the Ingredients:
If using fresh vegetables, peel and chop the carrots and peas.Roughly chop the tomatoes.Finely chop the onion and garlic
Cook the Rice:
In a medium saucepan, melt the butter or margarine over medium heat.Add the rice and cook, stirring frequently, for about 2-3 minutes until it starts to turn golden.
Blend the Mixture:
In a blender, combine the chopped tomatoes, garlic, onion, and tomato bouillon cubes. Blend until smooth.
Combine and Simmer:
Pour the blended tomato mixture into the pan with the rice.Add the can of vegetables (or fresh vegetables if using) and stir to combine.Add enough water to the mixture to reach a total of 3 cups of liquid. Stir in the salt.Bring the mixture to a boil.
Cook the Rice:
Once boiling, reduce the heat to the lowest setting and cover the pan with a lid.Let the rice cook undisturbed for about 13 minutes, or until most of the liquid is absorbed and the rice is tender.
Rest and Serve:
Turn off the heat and keep the pan covered. Let it sit for 5-10 minutes to allow the flavors to meld.Fluff the rice with a fork before serving.
Feel free to adjust the seasoning and ingredients based on your taste preferences!
Did you make this recipe? snap a pic and #hastag it @mexicancookingwithgaby
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