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1 T veg oil

1/2 C chopped onion

2 cloves gsrlic minced

1 t ground ancho chille pepper

1/4 t kosher salt

1 C uncooked long grain rice

1 14.5oz can reduced sodium chicken broth

3/4 C salsa

1/4 C water

1/2 C freshly snipped cilantro

Mexican red rice


  1. In a medium saucepan heat oil over medium heat. Add onion, garlic, chille pepper, salt; cook and stir for 2 minutes. Stir in rice; cook and stir for 1 minute. Stir in broth,salsa, and the water. Bring to a boil; reduce heat. Simmer, covered, 20 minutes or until rice is tender. Remove from heat.
  2. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand 5 minutes to let towel absorb any excess moisture. Remove lid and towel. Add cilantro and fluff rice with a fork.