American · Main · Easy
Arroz Rojo
Mexican red rice toasted in oil then simmered in tomato broth until fluffy. The essential side dish for every Mexican plate.
The whole recipe in 60 seconds
Arroz Rojo, in 5 ideas
- Toasting the rice in oil is the secret to fluffy, separate grains
- The tomato sauce gives the signature red color and savory depth
- Never lift the lid while it steams; the trapped steam finishes the cooking
- This rice reheats well and is a meal prep staple
- A squeeze of lime at the table brightens the whole plate
What you need
Ingredients
- 2 cups long grain white rice
- 3 tbsp oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 3 cups chicken stock
- 1 tsp cumin
- 1 cup frozen peas and carrots
- Salt to taste
How to make it
Directions
- Heat oil in a pot and toast the rice, stirring, until golden, about 5 minutes.
- Add onion and garlic, cook 2 minutes.
- Stir in tomato sauce and cumin, cook 1 minute.
- Add stock and salt, bring to a boil.
- Cover, reduce to low, and cook 18 minutes.
- Stir in peas and carrots, cover, and rest 5 minutes. Fluff and serve.
Money saver. Long grain rice is cheaper than specialty rices and gives the best texture for arroz rojo.