Mexican Red Rice
Arroz rojo
Fluffy rice toasted in oil and simmered in a tomato, onion, and garlic broth. The classic side for any Mexican meal.
Serves 6
Prep 10 min
Cook 30 min
Ingredients
- 1 1/2 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 large tomato (about 1/2 lb), chopped
- 1/4 white onion
- 2 cloves garlic
- 2 1/2 cups chicken broth, divided
- 1 teaspoon salt
- 1/2 cup frozen peas and carrots, optional
Steps
Step 1. Blend the tomato, onion, and garlic with 1/2 cup of the broth until smooth.
Step 2. Heat the oil in a saucepan over medium heat. Add the rice and stir for about 5 minutes, until lightly golden.
Step 3. Pour in the blended tomato mixture and cook for 2 minutes, stirring.
Step 4. Add the remaining 2 cups hot broth, the salt, and the peas and carrots. Bring to a boil, then reduce the heat to its lowest setting and cover.
Step 5. Cook for 18 to 20 minutes without lifting the lid. Turn off the heat and let the rice rest, covered, for 5 to 10 minutes. Fluff with a fork.
Where this recipe comes from
Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.