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

Rick, I used to watch your show on PBS,just recently found out you have a RU-vid channel as well.Always been a fan of yours,your love,respect and representation of Mexican culture and cooking, I'm not Mexican, but i do appreciate everything you do.

retiring in Mexico was the best decision I ever made, learning how to harness the incredible ingredients readily available here from you was the second best decision!

Taco Bell ad popping up during a Rick Bayless video? Priceless!

Watching Rick Bayless again reminds me of one of the reasons I became a chef. Such a wealth of knowledge and great food.

I've watched you cook for years. I love it. This simple recipe will be amazing & delicious!

I'm a 4th generation Colorado gal on my dad's Spanish Colonial side and Navajo on my mom's side, generationally people in our area through the Southwest US typically will add some cumin to the toasted rice before adding the liquid - It's delish! I am going to use your slow cooking method next time - Thank you!

I love toasting my rice prior to boiling it as well! I don't know why more people don't do it.

Morelos rice represent. We out here eating rice tacos on the daily.

I remember watching you growing up. I think it was on a network like PBS kids .. can’t recall. Great to find your channels once again . Now I have kids of my own and I use these Recipes

Enjoy your videos, Rick. Been watching you for years. Thanks for all the great recipes.

Not food related... I really want to see a tour of Rick's house. Looks dope.

I made this for a Christmas brunch yesterday. It is really good. But, OMG there is no way that two people are going to finish that pot of rice. Next time I will scale it down by half. I set up tamales to heat in one crockpot, rice in the rice cooker, refried beans in another small crockpot. Started everything, drove to the airport to pick up a friend, drove back, and walked back in to a perfect Christmas brunch ready to sit down and enjoy. Simple, easy, and delicious.

That Sanyo you use is a Taiwanese rice cooker. Respect! They make some of the best rice cookers in the world

I was at the Sears Tower in Chicago tonight and was stunned seeing a Rick Bayless Restaurant called Tortazo in the building! It was closed since it was 8 pm but I am eager to try it!

Chef, I love and learn so much by watching your tutorials. I’m in love with Mexico. What I would like to see is a video of your home kitchen and what cookware and the knives you depend on. Thank you so much !

i like watching your cooking show on T V all the time thanks from the bottom of my heart

Thanks Chef! You inspired me to go dig my rice cooker out of the basement! I'm gonna see what I can do tomorrow!

Well done Rick Love your show and this dish! A staple dish that goes with everything Scrambled eggs, shrimp and meat.

Rick - you always do great videos. Really enjoy your relaxed, non-frenetic style. Keep it up

Me and my wife loved watching your PBS show😭 glad we found you again😊 EDIT: 7:00 i thought it was the other way around actually I never saw parsley as a “traditional” cooking ingredient in the small pueblo where i’m from. But Mexico is huge and I’m probably in the wrong

Thanks man! I'm of Mexican descent but didn't get the benefit of learning to cook from that side of the family. I've been trying to make this rice for years and it was usually passable but never great. I think this recipe is going to do it. UPDATE: Yep, it was great. Thankyou so much for sharing!

Awesome! I love Mexican rice.

Good to see the talented Bayless still making great food.

This Bayless is totally different from other Bayless experience. This Bayless is enjoyable to consume.

I love your gentle, humble spirit! You are a great cook who always produces great dishes! Love this rice! The absolute best! God bless you and your famiely!

I have never seen Parsley being used in Mexican Rice in my entire life as a Mexican. There were three noticeable differences in his approach: he did not brown the rice for a sufficient amount of time, he did not include Cilantro, and he did not cover it right away. Nevertheless, it still looked absolutely delightful!

This is the first time I've seen rice rice include parsley. I'll have to try it.

Rick is such a vibe I take his word the same as I would my mom grandma or aunt.. I love his videos.

I sautee the onions (and chopped carrot, chilis and garlic, sometimes peas) along with the last stages of sauteeing the rice just before adding the cooking liquid. We like how the finished rice is studded with all the flavorful bits of veggies 🙂

I love red mexican rice 😋 I will try your way to cook . Thanks a lot 😋😋

thank you for being a great teacher.

Ok, making this tonight. Thanks, Rick.

Loved this as a kid now in my 50,s I make it as a side , definitely comfort food , new york

I made your rice in a Dutch oven in the oven. Literally the best ever.

Your cabinetry is fantastic!

Rick always makes it look easy.

You are a good teacher, thank you.😊

Thank you Rick! You have really been amazing. My food is exponentially better because of you.

Perfecto! That rice with a fried egg on top is the BOMB!

I love making red rice! I always put a medium bayleaf in my rice gives it that punch of flavor ♥️

I do this in an iron skillet or iron dutch oven and it's even easier - once you've added the liquids, just cover, turn off the stove, and set the timer for 20 min. Still super hot when you return as well as perfectly fluffy; if there's a little moistness, just fluff it with a fork and it becomes perfectly fluffy while you watch.

I'm making birria tomorrow for football with friends. This going on the menu. Thanks Rick!

excellent video!! Rick.. This is my first post on your videos and I've entertained Mole and Carnitas being the most memorable.... and Salsa's!! thank you I have a dear friend from the Guadalajara region... who is the best cook I've ever met... the green salsa she taught me to make always gets huge response... not because I want accolades but just want to see their face when they experience it... I guess it rekindles my relationship with her and family which I've always treasured!! I'm an American from Idaho and have always enjoyed the farm workers from Mexico as a youth and my friend previously mentioned was a family while I lived in Jackson Hole, Wy.... beautiful culture and beautiful people...!! I guess that's why I've traveled extensive amounts of Mexico.... Border towns and days in the City and a couple weeks in southern area such as Puerto Vallarta and the Yucatan.... I've been to 40+ of the states in the USA and live in New Orleans for 10 years but Mexico is so full of heritage... Wow... I genuinely feel and appreciate your affection for the culture! I guess that's what I was getting at.... 🤩🤗😉🥺

I like the rice when it sort of splits in the center and curls a bit as it’s cooked. Much lighter and fluffier. Good tip about using the medium grained rice from Mexico. We used to use Comet rice in NM to make our rice. Can’t get it anymore.

Thanks for this. One thing I don't like is that a lot of my friends overcook and make their rice pasty and too soft--and why i don't generally like red rice. Before this, I thought it was due to the tomatoes. This is the rice I like.

Looks delish

I prefer cilantro over parsley. That's how my abuelita did it.

Rick Bayless he's an icon

Thanks and viva Mexico!

Good technique for parties looks great have to try my rice with parsley now.

Awesome tip Rick my pan didn't need a scrub just moved on to my meat with the rice doing its thing -made a Spanish rice with all the veggies and garlic.... held the tomato and used chicken stock because we were having a plain pork loin so it had to boring was perfect not mushy at all. Peace

Nice technique here Rick. Love it.

gonna buy a rice cooker soon and cook this recipe...i love mexican rice...tnx for the great video rick...you the best

I have looked at my last video on this one thank you I really like this recipe can't wail to make it

I've bought those paper ceiling lights in the past for clients.... always loved them.

Nice! Thank you Chef!

Thank you

will try

This looks delicious and I’m definitely going to try this. I must confess that I have been using box mixes, mainly rice a roni. This will give me more control over the sodium. 😊

My mom taught me what is more or less this recipe, but we use tomato sauce and then throw the garlic and onion in when we pour on the toasted rice. I started using my Sauteuse cast iron when my wife and I got a Le Cruset for a wedding gift. It does an amazing job retaining heat so that after we toast and pour liquid, low to medium low heat is just right for getting soft rice with no burning on the bottom. Strongly recommended.

I love this idea. Never thought about using the rice cooker for Spanish rice 👍🏼

I like to use jasmine rice for mine, I think it adds a little extra flavor (no rice cooker).

I wish I had one of these.

So now I have aborio for rissoto, bomba rice for paella, jasmine for thai, basmati for indian and sushi rice for Japanese food 😆. I've never seen a Mexican rice in any UK supermarket so which of these would be most well suited for this dish? Love your videos by the way. Am on a Mexican binge since discovering your channel!

I know a guy that's throwing a can of beans in with that rice... 🌞👍

Everyone told me a rice cooker was a waste of money because rice is easy to make. Rice is easy to make on the stove but the rice cooker is idiot proof and makes perfect rice every time. I make Spanish/Mexican rice in my Zojirushi weekly.

I want some!

Thanks Rick. Love all the stuff you post. Can't believe you are related to you know who! lol. Only half kidding.

THANK YOU CHEF🍲

dude thank you for your posts you are cool :)

Rick is a bad ass

A little linguistic/cultural quirk fact for you folks at home: this Mexican red rice is so ubiquitous as a side dish in Mexico, that if you were to order "arroz" in a restaurant ("arroz is the Spanish word for "rice") you'd be given a plate of red rice. If you want plain, white rice, you'd have to specify that you want "arroz blanco" (white rice).

Enjoyed this video and will modify my recipe a bit. I use basmati rice as I love its texture (and it's lower on the glycemic index.) No rice washing? I lived in Taiwan for two years and learned to always wash rice before cooking.

I thought I was the only one that use it like that sometime I cook the rice in the rice cooker and it comes out perfect nice and fluffy. Like I said, I thought I was the only one.

🤣i love you rick bro

I don't have a rice cooker. I usually cook rice in a pressure cooker, (cook 1 minute at high pressure, wait 20 minutes to open) so I'll try this recipe that way.

I have been waiting for this episode. Thank you, Rick, but do you rinse your rice first?

Taste it!

I love Mexican rice! I guess it's time to buy a rice cooker. This would have gone perfect with the cochinita tacos I made last night, which my husband is crazy about. :-) Every time I make rice it turns out kind of wet and mushy, I'm glad you made this video. Thanks Rick!

The rice looks delicious. Are the lights in the background Ingo Maurer Flotation lights?

I was taught to soak the rice for ten minutes and thoroughly drain it before frying it as a child in Cuernavaca. I have never tried it without doing so...I will give it a try- maybe I have been wasting my time!

Usually we used cilantro, not parsley

I'd add beans to the rice cooker as well.

😂😂 been doing this for years. Being Asian, seemed natural

Did you wash your rice? Thanks for sharing.

What's the brand name medium rice Rick is using . great video .. I just want the correct medium rice so I don't blow it .

My area uses knorr consume flavoring instead of rice & an eighth tsp of cumin

I've never met a "rice cooker" I've liked.

my aunt would slap you silly with this rice...lol

Is it a good idea to rinse the rice beforehand?

I missed hearing if you include black pepper and cumin. I saw you add the LIQUID that includes the broth. But the Mexican Rice FLAVOR comes from the right amount of pepper and cumin...... There is a CLASSIC FLAVOR that I am after.... not just "red rice" that resembles POLLO LOCO rice. If you could offer that mix next time..... thank you

Do you wash the rice before toasting?

Did you rinse the rice first or is it ok not to rinse because you toasted it?

❤

I have determined that I am going to become an expert Mexican red rice cooker. I have had so much lousy red rice growing up in New Mexico. It's always obligatory with every combination plate and it's always soppy and yucky. I really want to make a great rice.

Do you suggest that the rice be washed?

Did you rinse the rice before cooking?

hi from down under.... you mention medium grain rice.. here is that arborio basmati rice? here our medium rice looks like very short grains to your rice...

It seems silly to dirty up a pot to then transfer everything into a rice cooker.

So.Tx always use cilantro and cumin so guess that's Tex Mex. ;-)