This is the classic most everyone has enjoyed at Mexican homes and restaurants, the comforting, reddish-orange mount of deliciously separate grains infused with herby tomatoes and a hint of green chile. I haven’t called for the carrots and peas you often find in this rice, but feel free to add 2 peeled, chopped carrots to the rice as it cooks, then gently stir in a cup or more of blanched or defrosted peas once its done.
Try the recipe for yourself! 👇
https://www.rickbayless.com/recipe/red-tomato-rice/
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~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk
~Get your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
00:00 Rick's Intro to Mexican Red Rice
01:06 Toasting the Raw Rice
02:54 Making the Tomato Mixture
03:45 Back to the Rice!
04:38 Adding Tomato Mixture to the Rice
05:10 Let it Cook!
06:08 Adding the Chicken Broth
06:43 Halving Chiles and Chopping Parsley
07:55 Into the Rice Cooker
08:57 The Big Reveal