Mexican Saffron Rojo Rice Recipes

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MEXICAN SAFFRON ROJO RICE



Mexican Saffron Rojo Rice image

This is too good not to share! I could eat it every day, if saffron wasn't so expensive! I like to serve this with a simple grilled main entree to allow the flavor of the rice stand out. And with the tomato, peppers, and saffron, it is a beautiful-looking dish as well!

Provided by EdsGirlAngie

Categories     White Rice

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
2/3 cup chopped onion
1 1/2 cups uncooked white rice
1 cup chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 (12 ounce) can tomato sauce
2 teaspoons salt
1 clove garlic, minced
1/8 teaspoon powdered saffron
3 cups water

Steps:

  • Saute onions in a heavy saucepan until golden.
  • Add rice; stir briskly to quickly coat with oil.
  • Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
  • Cover, bring to a boil, and then reduce heat to low.
  • Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).

Nutrition Facts : Calories 197.3, Fat 5.5, SaturatedFat 0.7, Sodium 818.4, Carbohydrate 33.4, Fiber 2.4, Sugar 3.2, Protein 3.4

MEXICAN RED RICE (ARROZ ROJO)



Mexican Red Rice (Arroz Rojo) image

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
1 cup long grain white rice
1/3 cup finely chopped white onion
1 clove garlic, minced
2 1/4 cups chicken broth
3 tablespoons tomato paste
1 1/4 teaspoon kosher salt
1 serrano chile
1 fresh cilantro sprig

Steps:

  • In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

MAMACITA'S MEXICAN RICE



Mamacita's Mexican Rice image

My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

Provided by Armi

Categories     Side Dish     Vegetables     Green Peas

Time 35m

Yield 6

Number Of Ingredients 11

1 cup long-grain white rice
1 tablespoon vegetable oil
1 onion, minced
1 clove garlic, minced
1 ½ cups chicken broth
1 tomato, seeded and diced
½ teaspoon ground cumin
½ teaspoon Spanish saffron
salt and ground black pepper to taste
¼ cup frozen peas and carrots, thawed
1 sprig fresh cilantro

Steps:

  • Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
  • Stir peas and carrots into cooked rice; garnish with cilantro.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g

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