I posted this in the "Spanish" rice section as that is what many people call it. However the red rice that many of us are use to is "Mexican" style
This is the way I make mine:
1 cup long-grain rice (uncooked)
2 tablespoons vegatable oil
1 tablespoon minced garlic
4 to 6 oz tomato sauce (if you want it darker orange use the whole can)
2 cups water
2 tsp cilanto stalks & leaves (optional)
salt to taste start with a teaspoon & go from there.
Other optional ingrediants: 1 tsp cumin powder, 1 tsp onion powder, 1/4 cup of minced onion. You can use all or some it just depends on the flavoring you are looking for.
Saut� the rice in the oil until it is a lightly toasted and golden in color. Add the garlic to release the flavors then add the rest of the ingredients & any of the optional ones. Add salt to taste, it should taste like a flavorful garlicky tomato soup taste. Bring to a boil, cover & reduce heat. Simmer for 20 minutes. Turn off the fire and leave covered for around 10 minutes to continue steaming. Once the rice cooks the cilantro rises to the top.
Some people use some green peas, carrots or mixed vegatables for color or flavor. It is added with the water.
I add my tomato sauce at the very end.. Granted it increases the cook time, but the rice seems to be fluffier when I do it this way.