I grew up in San Diego. I was spoiled by ready access to some of the best Mexican food north of the border. About every third block sports a Mexican food shop. Alberto’s, Adelberto’s, Roberto’s, Marietta’s, Mariachi’s, etc. The rice at these shops is yummy. It varies slightly from place to place, but is light, fluffy, flavorful and addicting!
I decided that I needed to learn how to make this delicious food for myself.
I asked one of my dearest friends, Google, to tell me how to make “red rice like taco shops in San Diego”. This yielded a LOT of hits. I looked through many recipes and selected a few that looked promising. Then I started trying recipes and making my own modifications.
This recipe is the end result of my trials. It is gluten free, which is an important consideration in our family. It’s delicious. So amazing that I have never tired of it. I’ve received many requests for the recipe as it seems that everyone who tries it shares my love.
For my mega family, I quadruple this recipe. That works nicely because then I can just use one 15-ounce can of tomato sauce (close enough to two cups to suit my cooking style) and one quart of chicken broth (either homemade or one of the aseptic boxes).
It keeps and reheats well, so even if you don’t have a mega family, I suggest up sizing this recipe for yummy leftovers. Sometimes I turn it into a main dish by adding sausage, chicken or beef.
1 cup uncooked long grain rice (I use Calrose)
1 tsp garlic salt
½ tsp ground cumin
1 T dried minced onion
½ cup tomato sauce
2 cups chicken broth (I use homemade)
Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Fluff with a fork.