Mexican Red Rice with Roasted Salsa Roja

Mexican Red Rice with Roasted Salsa Roja recipe on @beardandbonnet

I’m here to tell you that you haven’t truly experienced the deliciousness that is Mexican red rice until you have had THIS Mexican red rice! I know, I know – it’s rice, but this just happens to be the best rice we have ever laid our taste buds on. Rest assured, between the four of us we have tasted so many different versions of Mexican rice that we consider ourselves aficionados.

Day of the Dead Feast with @holajalapeno and @saltandwind on @beardandbonnet

The true secret to this rice is the roasted salsa roja that it is cooked in. Blistering and blending all of those delicious salsa veggies really packs a whollop of a flavor punch to the rice taking it from bland to brilliant in no time flat!

Mexican Red Rice with Roasted Salsa Roja recipe and a Day of the Dead Feast with @holajalapeno and @saltandwind on @beardandbonnet

For big feasts like this one I like to roast and prep the salsa roja the day before I want to serve the rice. It keeps fine for a few days sealed tight in the fridge, just make sure your family knows to not help themselves to a late night chips and salsa snacking session before you need it!

Vegan Mexican Red Rice for our Day of the Dead Feast with @holajalapeno and @saltandwind on @beardandbonnet

Serves: 2½ - 3 cups
  • 3 large tomatoes, cores and seeds removed
  • 1 small red onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 1 poblano halved, seeds removed
  • 1 jalapeno, halved, seeds removed
  • 2 tablespoons avocado oil
  • 1 cup fresh cilantro leaves, stems removed
  • ⅓ cup lime juice
  • ½ teaspoon sugar
  • kosher salt and black pepper to taste
  1. Preheat the broiler.
  2. Combine the tomatoes, red onion, garlic, poblano halves and jalapeño halves in a mixing bowl. Toss with avocado oil to coat. Spread the vegetables on a baking sheet in an even layer.
  3. Place the vegetables under the broiler and cook for 5-6 minutes, flip the vegetables and cook 5-6 minutes more until the edges of the vegetables have darkened. Transfer the pan to a cooling rack and let cool for 5 minutes.
  4. Transfer the roasted vegetables and their cooking liquid to a food processor, pulse to coarsely chop. Add cilantro, lime juice and sugar; pulse until the salsa is the desired consistency.
Mexican Red Rice
Serves: 4 servings
  • 1 tablespoon avocado oil
  • ½ cup chopped red onion
  • 1 large clove garlic, minced
  • 1 teaspoon ground ancho chile
  • ¼ teaspoon kosher salt
  • 1 cup long grain rice
  • 1 cup broth, I use Massel
  • ¾ cup Roasted Salsa Roja
  • ¼ cup water
  • ½ cup cilantro leaves, finely chopped
  1. Heat the oil in a medium saucepan over, medium-high heat. Add the onion, garlic, ancho chile and salt. Cook for 2 minutes, stirring frequently. Add the uncooked rice and cook, stirring constantly for another minute.
  2. Add the broth, salsa and water to the pan. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes or until rice is tender. Remove the pan from the heat. Let the pan sit undisturbed for 5 minutes.
  3. Remove lid, add cilantro and fluff rice with a fork.




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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.