Red Rice Recipe is one of the most popular side dishes in the Mexican Cuisine, whether red rice, white, green, or black (with beans). Consequently, mastering the art of cooking rice is one of those “rites of passage” for any Mexican girl looking to get ready for marriage. Or, at least, that’s how it used to be.
Easy Red Rice Recipe
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Nowadays, everyone has busy lives and needs everything done quickly and easily. This is reflected in the prevalence of Facebook recipe videos in fast-forward mode. There is not much time for cooking anymore…
That is why I’m sharing this easy recipe for red rice, which combines traditional techniques with the store-bought conveniences that people enjoy now, both in Mexico and worldwide. I’m talking about Knorr Chicken-Tomato bouillon, which I use with surprisingly good results.
I have found that here in the USA this dish is also known by some of the following names: Rice with Tomato sauce, Rice with chicken bouillon, Mexican rice casserole, Spanish Rice,
I hope that you like it, and make sure to also try the Guacamole recipe from Knorr, which renders a creamy guacamole. Somehow, I don’t know why, I didn’t think of adding mayonnaise before, rice and the guacamole make a great pair.
How to make red rice
DIRECTIONS:
- Place rice in a colander and rinse until the water comes out clear. If you don’t rinse it, the rice grains will stick together. Once rinsed, place in a bowl and cover with water. Let it rest for 15 minutes. After this time, drain the excess water from the rice. This step will render fluffy rice. (Please check the ingredients list below)
- Now, in a nonstick frying pan, heat oil over medium heat. Add the drained rice and fry, stirring from time to time. Besides adding extra flavor, frying the rice also helps the rice grains from sticking together. This step will take about 7 minutes. The rice will get a very light golden color.
- While the rice is frying, dissolve the Knorr Chicken tomato bouillon, garlic, and onion powder in 2 cups of hot water, to form a uniform mix.
- Add the above water mixture to the rice, and stir. Add one Serrano pepper or a piece of the green pepper, if using. Turn the heat up to high for about one minute or until the rice water starts boiling. Then, reduce heat to low.
- Place the lid or cover with aluminum foil, and cook for about 15 minutes. Do not stir the rice while it’s cooking during this step. In case, and just in case, your rice looks dry after 10 minutes, add 2 tablespoons of hot water around the edges of the frying pan. Once cooked, remove the pan from heat and let it rest for another 5 minutes before serving. Enjoy!
Provecho!
Mely Martínez,
Leave a comment and share your experience with this red rice recipe.
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More recipes:
Basic Tomato Sauce for Stew, Soups, Rice, and many other Mexican Dishes
How to Make Mexican Style Rice / Cómo Hacer Arroz a la Mexicana
📖 Recipe
Red Rice
Ingredients
- 1 cup white rice
- 1- tablespoon vegetable oil
- 2 cups hot water
- ⅔ of 1 Knorr Chicken tomato bouillon cube or 2 teaspoons of the granular version.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Optional:
- 1 Serrano pepper or ⅓ of a green bell pepper
Instructions
- Place rice in a colander and rinse until the water comes out clear. If you don’t rinse it, the rice grains will stick together. Once rinsed, place in a bowl and cover with water. Let it rest for 15 minutes. After this time, drain excess water from rice. This step will render fluffy rice.
- Now, in a nonstick frying pan, heat oil over medium heat. Add the drained rice and fry, stirring from time to time. Besides adding extra flavor, frying the rice also help the grains from sticking together. This step will take about 7 minutes. The rice will get a very light golden color.
- While the rice is frying, dissolve the Knorr Chicken tomato bouillon, garlic, and onion powder in 2 cups of hot water, to form a uniform mix.
- Add the above water mixture to the rice, and stir. Add in one Serrano pepper or a piece of the green pepper, if using. Turn the heat up to high for about one minute or until the rice water starts boiling. Then, reduce heat to low.
- Place the lid or cover with aluminum foil, and cook for about 15 minutes. Do not stir the rice while it’s cooking during this step. In case, and just in case, your rice looks dry after 10 minutes, add 2 tablespoons of hot water around the edges of the frying pan. Once cooked, remove from heat and let it rest another 5 minutes before serving. Enjoy!
Notes
- Serve rice with a side of the Knorr Guacamole, check the recipe on the picture. You will like it, really creamy, thanks to the addition of Hellmann’s Mayonaise. Remember that you can find these products at your local Walmart store.
- For the more traditional way to cook Mexican rice, check the recipe section.
- Almost always, I use a clay pot to cook my rice, but not everyone has one in their kitchen. The next best thing (and better for novices) is a nonstick frying pan.
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GREG W HENNESSY
Generally love your recipes, Mely, but 2 tablespoons of Knorr bullion compared to your sodium nutritional number of 3 24 mg/ half cup serving of cooked red rice doesn't seem to square with the package instructions of 1 teaspoon per cup of water. Is there a typo in the recipe? 2 tablespoons is way too salty arroz.
Mely Martínez
Hello Greg,
You are right, I added the correct measurements to the recipe. Thank you for pointing that up.
Gene Ware
Two questions. I probably didn't rinse my rice well enough or fry it enough. Is there a method to fix gummy red rice? And, 2...is there a method/trick to make this recipe in a rice cooker? Thank you..love the recipes.
Mely Martínez
Hello Gene,
Rinsing helps a lot to remove the extra starch content of rice, that way it won't be too gummy or sticky. Frying helps to separate rice grains creating a film coating when fried. Too much liquid or oil will make the rice gummy.
I hope this helps you.
Kathie
In the Dominican Republic, twice I have had a dish (once chicken and once shrimp) simply called chicken/shrimp with rice that was made with a light reddish colored rice. The red color to the rice was very light but noticeable. The flavor was quite mild but savory & delicious. I have not been able to find the same dish since….not that I haven’t tried!! It definitely did not taste tomato-y.
Do you have any idea what it was? I have not tried this recipe yet but my fingers are crossed that I found it!
Thank you
Mely Martínez
Hello Kathie,
They use a seasoning that has a mix of culantro and achiote. I think there is even a commercial form, they call it sazón.
Eduardo
Hi, I'm between non-stick pans at the moment. Is there a trick to getting the rice not to stick after soaking?
Mely Martínez
Hello Eduardo,
It won't usually stick if you fried it until it is lightly brown and then cook in a low setting after adding the tomato sauce.
Glen
Hello Mrs Martinez, I'm wondering what type of rice do you use? THANK YOU
Mely Martínez
Hello Glen,
I use long grain rise.
Stephanie
rice has always been difficult for me. It just never comes out right. This time it did, I can't believe it! Thank you ! I also added some frozen veggie mix and onion. Also the El Pato brand Tomato sauce with jalapeño and that gave the rice a little kit. We like spicy in my family 🙂
Thanks again
Sarita
Love this recipe makes my life so much easier when trying to cook on a time crunch. Instead of two tomato bouillons i did 1 1/2 bouillons since with two it was a bit salty for my taste.
Natalie
My search is over!..This rice is absolutely delicious! I added both the bell pepper along with hot pepper,also a slice of white onion...My family went bananas for this! Thank You so much for sharing this recipe,it is now part of our family gatherings!😉
Mely Martínez
Hello Natalie,
it is so good to know you like the rice recipe. By the way, we also like to eat it with a few slices of bananas.
Heather
Hi! Your recipes are amazing! I am looking for a clarification with this one...for the optional Serrano pepper, do I just place the whole pepper into the water mixture and then remove when finished cooking the rice? Thank you!
Mely Martínez
Hello Heather,
You add the serrano pepper whole and remove it at serving time. At home, I usually eat it with my meal.
John
Excellent. You’re website is such a treasure. Thank you for doing this. You make everything so easy to follow and your flavors are great. Followed your recipe exactly and it turned out just as described. Will definitely make your recipes a frequent addition to our family table.
Mely Martínez
Hello John,
Thank you for trying the recipe.
Tracy Breitung
I made this rice today to bring to our Easter dinner and it was a huge hit! Everyone loved it! I enjoy your recipes so much, thanks for sharing them with us 😁
mmartinez
Hello Tracy,
Thank you for taking the time to come back and let me know about your success in cooking the Red mexican rice.
Terry
If I wanted to use some of the tomato sauce recipe ...20 oz tomatoes and onion, how much would I add to this rice? I'd like to use that instead of the boullion.
mmartinez
Hello Terry,
Then you are better off using the recipe that uses tomatoes. Click the following link:
Mexican Rice Recipe
Norma
Where does the Red come from if there is No tomato sauce in it?
mmartinez
Hello Norma,
From the tomato-chicken boullion.
Maria Velasquez
I want to know what kind/brand of rice you use. I like the jasmine rice. I also have doubts on what rice is legit.Have you seen that on the internet about fake rice what are your takes on that.
mmartinez
Hello Maria,
I regularly use long grain rice. I only use jasmine rice when making an Asian dish.
Anonymous
yum.It came out perfect. thank you!
Eboni
Followed the directions exactly and it was perfect. I hardly ever buy tacos without getting a side of red rice. Now I can make it myself. Thank you for being so generous with all your recipes. They are shared online whenever there is a chance to.
Katie Mae Stanley
This is how I was first taught to make rice with the addition of a bit of tomato sauce before I starting making mine 100% from scratch. It makes for fond memories. Sometimes you need that balance to still have a meal made at home. Now I want red rice... 🙂
Anonymous
Mely,
I have been using mayo in my avocado for years. First learned to eat avocado in S. Fla,years ago by cutting in half and remove the seed and then fill the holes with mayo and/or pepper and salt and eat with spoon..........mack BTW, the rice came out perfect. Thanks!