Focused image of a scoop of Mexican Red Rice.

Mexican Red Rice

This delicious red rice was inspired by traditional Mexican rice and will quickly become a student-favorite!

This recipe stars U.S.-grown jasmine rice and comes to us from Chef Jason Hull of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    50
  • Serving Size
    ¾ cup

Ingredients

  • 1 cup olive oil
  • 25 garlic cloves, minced
  • 8 white onions, chopped small
  • 12½ cups jasmine rice
  • 1 gallon chicken stock
  • 2 cups water
  • 1½ cup tomato paste
  • 14 roma tomatoes or 1 #10 can, diced
  • 3 tablespoons kosher salt

Directions

  • In a blender, add garlic, onion, tomato, tomato paste and 2 cups water. Blend.
  • In a large roaster over medium heat, add oil and rice, sauté until light brown.
  • Add blended mix, salt and chicken stock.
  • Cover and cook on low for 25-30 minutes until rice is cooked.

Recipe Notes

1 ½ oz eq non-whole grain, ¼ cup red/orange vegetable, ⅛ cup additional veg