Authentic Mexican Arroz Roja Recipes

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Heat the oil in a medium saucepan. Add the rinsed and drained rice. Sauté the rice over medium high heat for 3-5 minutes, until golden.
• Add the onions and garlic. Saute 2-3 minutes, until softened.
• Add the diced tomatoes, warm broth, vegetables, and salt.
• Bring the mixture to a simmer. Reduce the heat to medium low and cook, covered, for 20 minutes.
• After 20 minutes, remove the pot from the heat and let the rice stand, covered, for 10 minutes.
• After resting, fluff the rice with a fork. Taste and adjust the salt as desired.

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Put rice in a bowl and wash with cold water until water comes out clear.
• Drain rice and place on a plate letting it dry completely.
• While the rice is drying, place tomato, onion, cilantro and garlic in a blender. Pour ½ cup of chicken stock and blend until smooth. Set aside.
• Heat a good amount oil over medium heat in a frying pan. Add rice and fry, stirring constantly until rice have a nice golden color. Adjust the heat so the rice will fry evenly.
• Set heat to low and remove the oil.
• Add the tomato sauce, set heat to medium-high and cook for 1 minute stirring constantly.
• Add half a cup of chicken stock and bring to boil. Reduce the heat and let it simmer, covered, until the rice is done (from 15 to 17 minutes). Make sure you don't stir.
• If after 10-12 minutes you notice there's no more liquid and the rice is still undercooked, add a little bit more of chicken stock pouring it around the pan edges.
• Once is done, fluffy it with a fork, cover and let it sit for another 5 minutes before serving.

AUTHENTIC MEXICAN - ARROZ ROJA

Steps:

• Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown.
• Add in the chicken stock and chile sauce and bring to a boil.
• Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.

AUTHENTIC MEXICAN RICE RECIPE

Steps:

• Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain. You want to drain as much water as you can.
• In a blender add tomatoes, onion, garlic, chicken bouillon and water, or use chicken broth, and blend till pureed. You'll want to end up with 1.5 cups of liquid for 1 cup of rice. Add additional water or broth if needed to reach 1.5 cups after blending.
• In a pot with a lid, add oil over medium heat. Add rice and continuing stirring to toast rice until lightly browned. Pour in blended sauce, (be careful because it will splatter), stir well and turn heat to medium low. Once rice is simmering place lid and allow rice to simmer for 12 minutes.
• Remove pan from heat and keep lid on for another 10 minutes. Then remove and Fluff rice with a fork and serve.
• Follow first 2 steps. In the instant pot add oil and press the saute function (low heat). Add rice and continuing stirring to toast rice until lightly browned. Pour in blended sauce, stir well. Place lid on instant pot, put valve to sealing. Press Rice Function and cook for 5 minutes, allow pressure to release naturally for 10 minutes once timer goes off, then quick release. Fluff rice with a fork and serve.

ARROZ ROJO

Steps:

• Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

MEXICAN RED RICE (ARROZ ROJO)

Steps:

• In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.