Mexican Red Rice

  • Aug, 31 , 22
  • Shuli Madmone




1 cup Basmati rice
1 & 1/2 cups water
1 Roma tomato (chopped)
3 Tbsp. olive oil
1/4 onion (finely chopped)
1 tsp tomato paste
2 garlic cloves (minced)
1 tsp Annatto Seed Powder
1 tsp Spanish paprika
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp ground black pepper
1/2 tsp sea salt


Heat the olive oil using a flat pan. Add chopped onion and sauté for about 8 minutes until golden brown. Add tomato paste and sauté for a few minutes. Add garlic and sauté until fragrant then add spices: Annatto, Spanish paprika, Garlic, Onion, Black Pepper and Sea salt. Mix in the spices for few minutes then add chopped tomatoes. Cook on a medium heat until tomatoes are softened, and the ingredients form a thick sauce. Add Basmati rice and gently fold with the red sauce. Last, add water and bring to a boil. Once it boils reduce the heat to low. Cover and cook for about 20 minutes.