Mexican Rice (Red Chile Rice)
A quick and easy recipe for restaurant style Mexican rice, Adapted from a recipe in The Homesick Texan Cookbook by Lisa Fain.
  • 3/4 cup crushed or 1 cup finely diced tomatoes, drained
  • 1/2 small yellow onion, chopped
  • 2 cloves garlic, peeled and crushed
  • 1 tsp. chipotle sauce
  • 1/2 tsp ground cumin
  • 1/8 tsp. ground cloves
  • The juice of 1 lime (about 2 Tbsp.)
  • 1 Tbsp. Manteca (Lard), Bacon drippings or vegetable oil
  • 1 cup uncooked long grain white rice
  • 2 cups chicken stock or chicken broth
  • Salt and pepper to taste
  • Cilantro for garnish (if desired)
  1. Toss the tomatoes, onion, garlic, chipotle sauce, cumin, cloves and lime juice into a food processor. Blend on low until a thick paste forms.
  2. Heat lard or bacon grease in a large, heavy-bottomed pot over medium-low heat until shimmering. Add rice and stir for 30 seconds to a minute, or until the rice smells nutty and a few grains are golden. Pour in the tomato mixture and stir for another minute or so.
  3. Add chicken stock and stir to combine. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Remove from heat and let stand 10 minutes, then stir to mix in any of the tomato mixture that's come to the top.
  4. Serve hot, with refried beans and warm tortillas or your favorite Mexican entree. Garnish with cilantro if desired
Recipe by Uncle Jerry's Kitchen at