Burnt Garlic Mexican Rice with Minced Chicken

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Burnt Garlic Mexican Rice with  Minced Chicken


Spanish rice, red rice, or arroz rojo is a Mexican side dish made from white rice, tomatoes, garlic, onions, and other ingredients. It is traditionally made by sautéing the rice in a skillet until it is golden brown. Water or chicken broth is then added along with chopped tomatoes or tomato sauce.

Cooking Time

Preparation Time :30 Min

Cook Time : 2 Hr 0 Min

Total Time : 2 Hr 30 Min


Serves : 4
  • 2 cups long-grain white rice

  • 1 nos white onion,chopped

  • 1-2 tbsp biryani masala

  • 2 nos tomato

  • 3 1/4 cups chicken broth

  • 1/4 cups frozen peas

  • 1/2 cups carrot

  • 1 cups cauliflower florets

  • 1 tbsp olive oil

  • 4 nos garlic cloves,minced

  • 1 tbsp serrano chilies,minced seeded

  • 1 tsp salt to taste

  • 2 tbsp tomato ketchup

  • 2 nos spring onions

  • 1 tsp fresh cilantro dressing


  • Heat oil in large saucepan over medium heat.
  • Add onion, garlic, and Serrano; sauté until onion is translucent, for about 5-7 minutes.
  • Add carrot, florets and pea, cook for 3-4 minutes.
  • Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil.
  • Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes.
  • Remove from heat. Add Ketchup & Let stand, covered, 5 minutes.
  • Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add Cilantro and spring onions to rice; toss to coat. Season with salt and pepper.
  • Serve hot : Burnt_Garlic_Mexican _Rice_with Masala yogurt.