Slow-Cooked Mexican Red Rice, A Classic Accompaniment Made Easy | Rick Bayless Taco Manual

This is the classic most everyone has enjoyed at Mexican homes and restaurants, the comforting, reddish-orange mount of deliciously separate grains infused with herby tomatoes and a hint of green chile. I haven’t called for the carrots and peas you often find in this rice, but feel free to add 2 peeled, chopped carrots to the rice as it cooks, then gently stir in a cup or more of blanched or defrosted peas once its done. Try the recipe for yourself! 👇 https://www.rickbayless.com/recipe/re... ~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-gr... ~How to make perfect homemade tortillas:    • Masienda x Rick Bayless: Masa from Kernel ...   ~Get your own tortilla kit: https://masienda.com/collections/all/... 00:00 Rick's Intro to Mexican Red Rice 01:06 Toasting the Raw Rice 02:54 Making the Tomato Mixture 03:45 Back to the Rice! 04:38 Adding Tomato Mixture to the Rice 05:10 Let it Cook! 06:08 Adding the Chicken Broth 06:43 Halving Chiles and Chopping Parsley 07:55 Into the Rice Cooker 08:57 The Big Reveal