Mexican Rice That Thinks Outside the Box

Mexican rice brings out the best in carbohydrates. It’s warm. It’s aromatic. It even has a soothing red-orange color.

But all too often when we host a taco night, we succumb to boxed Mexican rice. Inevitably, the rice is dry. The flavor packet seasoning is too harsh. The sodium to flavor ratio is a disaster.

Luckily, it is incredibly easy to make your own Mexican rice! Today I present to you my personal favorite: a simplified rendition of Rick Bayless’s Red Tomato Rice from his indispensable cookbook Mexico One Plate At A Time.

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