Recipes similar to Arroz rojo (Mexican red rice)

Colorado red chile sauce is a basic Mexican red chile sauce, used with enchiladas or similar Mexican dishes. The sauce is basically made with pureed, re-hydrated, red chiles and a garlic puree. This recipe will make 8 cups of red chile sauce. You can use as much of he sauce as you need and keep the remaining in the refrigerator for 1 to 2 weeks.
 

A tomato based sauce good for tacos, enchiladas, burritos or any other Mexican dish that calls for a red sauce. The sauce can be made as hot or as mild as you like by adjusting the amount of cayenne and chili pepper used. You can also make more sauce by increasing the ingredients used. This recipe will make 1 cup of sauce.
 

A great red chili sauce, ideal with many Mexican dishes such as enchiladas, chimichangas, tamales, tacos, burritos and more. Easy to make, this sauce can be refrigerated and sevelar weeks.
 

A modification of a traditional Mexican side dish, black refried beans flavored with jalapeno chiles and cheese.
 

This sauce can be used in enchiladas, burritos, chimichangas, tacos or similar Mexican dishes, as a filling or even as a condiment.You can adjust the quantities of the ingredients used to make more or less sauce, as desired. You can also adjust the heat of the sauce by adding more or less chili and cayenne pepper, accordingly. The amounts of chili and cayenne used here will produce a medium heat result.
 

This is a delicious red chile sauce recipe, made the El Cholo way. Red chile sauces go well with many Mexican dishes such as burritos, enchiladas and chimichangas. The chile sauce can keep in the refrigerator for a few weeks.
 

A traditional TexMex chili cheese sauce, great as a dip for nachos.

 

A basic red and smooth chile sauce, made with chile powder instead of fresh chiles. This sauce is ideal for use in most Mexican recipes that call for a red sauce. It can be used with enchiladas, burritos, fajitas, chimichangas and many more. The heat  of the chili sauce can be adjusted to taste, by using a combination of mild and hot chili powders.
 

This is a variation of the chicken enchiladas verde that uses over roasted tomato sauce instead of the tomatillo (Verde) sauce. This traditional Mexican recipe using flour tortillas, first fried in vegetable oil, then stuffed with cooked chicken, oven roasted tomato sauce and chili tomato sauce, rolled up, topped with more tomato sauce and cheese and baked for a few minutes in the oven. The roasted tomato sauce (recipe included) takes 6 to 8 hours to prepare but the result is worth the effort. You can make extra tomato sauce and refrigerate it.
 

A basic uncooked Mexican tomato based salsa that can be served as an accompaniment with most Mexican dishes. The main ingredients in the salsa are fresh tomatoes, onion, garlic, coriander and jalapeno chiles. The salsa is best eaten fresh but can be kept for up to 24 hours in the refrigerator.