A red rice goes nicely with Mexican food and in the past I’ve relied on a recipe with tomato sauce, green pepper, onion, chili powder and garlic powder, which is good. I wanted to kick it up a notch though and was making a larger batch than normal for a wine tasting party so I found this version in one my old standby cookbooks, Desperation Entertaining!. They said it serves 8 generously but we must not have had that many rice eaters last night, as it served 8 with TONS left over. So I would presume it can serve 12 easily as a side dish. I used a mild jarred salsa and the flavor was excellent.
- 3 cups rice
- 2 Tbs butter
- 1 quart chicken broth
- 1 16-ounce jar of salsa
- 1/2 tsp cumin
- Heat the butter until it melts, then stir in the rice and cook until lightly browned, stirring constantly.
- Add the broth, salsa, and cumin and stir while bringing to a boil, then cover and cook 20 minutes. Fluff with a fork.
- If you're not serving right away, you can cover with a tea towel then put the lid back on.