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Tejano Red Rice
The secret to fluffy, separate grains in this classic Tejano red rice is toasting them in oil before adding any liquid. Blending ripe tomatoes with onion, garlic, and cumin creates a rich, savory base that absorbs directly into the rice. Once the broth goes in, you can easily customize the pot by stirring in diced carrots, sweet peas, or corn kernels. It's a reliable, deeply flavorful side dish that pairs beautifully with roasted meats or your favorite taco spread.
Equipment
- Blender
- Food processor
- Saucepan
Ingredients
- 1 lb. ripe tomatoes, quartered, or 1 (14½-oz.) can tomato puree
- ⅓ cup coarsely chopped white onion
- 2 garlic cloves
- 1 tsp. kosher or coarse sea salt, or to taste
- 1 tsp. ground cumin
- 2⅔ to 3 cups chicken or vegetable broth, homemade or store-bought
- 3 Tbsp. vegetable oil
- 2 cups uncooked long-grain white rice
- ¾ cup diced carrot (optional)
- ½ cup fresh or frozen green peas (optional)
- ½ cup fresh or frozen corn kernels (optional)
- 1. Puree tomatoes with onion, garlic, salt, and cumin in a blender or food processor until completely smooth. Pour tomato mixture into a large liquid measuring cup; note the amount, and reserve. Pour enough broth into another liquid measuring cup to make 4 cups total liquid (tomato puree and broth). Keep the tomato puree and broth separate, because you will add the puree first.
Instructions
- 1Puree the tomatoes, onion, garlic, salt, and cumin in a blender or food processor until completely smooth. Pour the tomato mixture into a large liquid measuring cup, note the amount, and reserve it. Pour enough broth into another measuring cup to make 4 cups of total liquid between the puree and broth. Keep them separate.
- 2Warm the vegetable oil in a medium saucepan over medium-high heat until hot but not smoking. Stir in the uncooked rice and cook for 3 to 4 minutes, stirring frequently, until the grains turn a milky white color. Toasting the rice first creates a protective barrier that keeps the grains separate and fluffy.
- 3Pour the reserved tomato puree into the saucepan. Cook and stir gently for about 3 minutes until the puree deepens in color, thickens, and absorbs mostly into the rice.
- 4Pour in the measured broth and stir well. Mix in the diced carrots, green peas, and corn kernels if you're using them. Bring the liquid to a rolling boil, then cover the pan and lower the heat to a gentle simmer.
- 5Simmer for about 15 minutes until the rice is tender and most of the liquid is absorbed, leaving just a little moisture in the pan. If the grains are still firm but the liquid is gone, pour in 1 to 2 tablespoons of water, cover, and cook for another 2 minutes.
- 6Take the pan off the heat and leave it covered for at least 5 minutes. The resting time allows the remaining moisture to distribute evenly. Fluff the cooked rice with a fork and garnish with fresh cilantro before serving.
Notes
- Storage: Keep leftover rice in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth or water to revive the grains.
- Shortcut: If you don't have fresh tomatoes, a 14.5-ounce can of tomato puree works just as well for the base.
- Variation: Stir in diced jalapeños with the onions if you prefer a spicier kick.