Mexican Red Rice Arroz Rojo 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:

• 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.

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 RECIPE

Steps:

• Sautée the butter, jalapeño, onions, and garlic in a pot with a tight-fitting lid. Set the heat on low. Cook until translucent (not brown).
• Add 2 cups of uncooked rice in the oil mixture, put extra 1 tbsp butter (optional). Coating rice with oil/butter helps the rice to stay separated when it cooks.
• Saute on low heat for about two minutes (set the timer).

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.