Arts & Entertainment

Food to make this summer

Mexican Red Rice


  • 1 ½ tbsp. olive oil
  • 1 cup long grain white rice (uncooked and rinsed with hot water)
  • 1 garlic clove
  • ¼ of a small onion
  • 2 tomatoes (without seeds)
  • 1 cup water (cold)
  • 2-3 cups chicken broth
  • salt


  1. For the tomato sauce, blend garlic, onion, tomatoes and water, set aside.
  2. In a large saucepan (non-stick) heat oil on medium heat. 
  3. Once hot, add the rice, making sure the pan is large enough to keep the depth of the rice shallow. 
  4. Sauté the rice until it turns golden brown (careful it doesn’t burn). 
  5. Add the tomato sauce and let cook for 1 minute. 
  6. Add 1 cup of chicken broth (salt to taste each time broth is added) at a time as it starts to dry out, add more until it’s fluffy.