Try This Quick and Easy Mexican Red Rice Recipe Today!
Indulge in the vibrant flavors of Mexico with this sensational and hassle-free Mexican Red Rice Recipe. Whether you’re hosting a festive fiesta or simply craving a taste of authentic Mexican cuisine, this dish will surely impress. This traditional recipe brings flavor to your table with its delightful combination of chorizo, tomatoes, and a medley of spices, including chili, garlic, and paprika.
Preparing this mouthwatering side dish is a breeze. Gather a handful of simple, pantry-friendly ingredients, and in no time, you’ll have a dish that will transport you to the heart of Mexico. The chorizo infuses the rice with its rich and savory essence, while the tomatoes add a touch of tanginess that complements the other flavors beautifully.
To savor the authentic experience, serve this delectable Mexican Red Rice in warm, pillowy flour tortillas. Combining the fluffy rice and the tortillas creates a delightful texture that will leave your taste buds joyful.
And for those looking to elevate their enjoyment even further, a dollop of creamy guacamole and a generous serving of tangy sour cream are the perfect accompaniments.
Whether you’re an experienced home cook or just starting your culinary journey, this recipe is a fantastic choice. It is quick, easy, and guarantees a delicious outcome every time. So why wait? Embark on a culinary adventure and whip up this Mexican Red Rice Recipe today. Your taste buds will thank you!
Mexican Red Rice Recipe
Print RecipeIngredients
- 200 g long grain rice
- 100 g chorizo sausage
- 2 x 400 g tins chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1 tbsp. tomato puree
- 100 g each frozen sweetcorn and petit pois
- 200 mL chicken stock
- 1 bay leaf
- 1 tsp. dried chilli flakes
- 1 tsp. caster sugar
- Salt and pepper
- 2 tbsp. oil
Instructions
Finely dice the onion and mince the garlic cloves. Dice the chorizo sausage.
Heat the oil in a frying pan and add the chorizo sausage. Stir and cook for 2-3 minutes, until it starts to release some oils. Add the onion and garlic and cook for 3-5 minutes, stirring regularly, until soft.
Add the tomato puree and stir, cooking for 2-3 minutes, then stir in the tomatoes, sweetcorn, peas, bay leaf, chicken stock, crushed chillies, sugar and salt and pepper to taste.
Bring to the boil, then reduce the heat to low, cover the pan and simmer for 30-40 minutes until the rice is tender. Leave to stand for 5 minutes before serving and remove the bay leaf.
Add in any mixed frozen veg that you like – petit pois and sweetcorn.
