Guest Author - Amy McDaniel

If white rice pilaf is traditional in Mexico, red tomato rice is traditional in Mexican restaurants in the United States. Why shouldn’t it be? Red tomato rice is irresistible and complements so many dishes, either as a side or as a base for a main course.

Red tomato rice is also a pilaf, a method loaned by the Middle East via Spain. Essentially, the rice is sauteed before the liquid is added, allowing the grains to remain more separate throughout cooking. The finished product has a much better texture than the sticky, gummy packaged Mexican rice.

This recipe for red tomato rice calls for salsa, which eases preparation considerably. No tomatoes to chop! Plus, the tomato-rich liquid in the salsa pumps up the flavor.

Recipe
Serves 4

2 tablespoons vegetable oil
1/2 white onion, chopped
1 cup medium- or long-grain white rice
1 cup prepared chunky salsa, store-bought or homemade
1 cup chicken broth
1/2 teaspoon salt

1. Heat vegetable oil in a medium-sized saucepan set over medium heat. Add onions and cook, stirring occasionally, until transparent, about 5 minutes.
2. Add rice and cook, stirring frequently, until grains turn from transparent to milky white, between 3 and 5 minutes.
3. Add salsa, chicken broth, and salt. Bring to a boil and stir. Reduce heat and cover. Let cook for 20-25 minutes or until excess liquid is absorbed and rice is tender. Serve hot.

Menu Planning

All those Americanized Mexican restaurants had the right idea: Mexican red tomato rice is a perfect side for tacos and burritos. If you like rice in your burrito, a la trendy fast food, this kind is the one to try.

Garlic shrimp and other sautes look and taste great on a bed of red tomato rice. Try it with carnitas or carne asada, too.

Give this easy recipe a try, and you’ll never go back to pre-flavored boxes of Mexican rice!