Mexican Saffron Rojo Rice Recipes

MEXICAN RED RICE (ARROZ ROJO)

Mexican Red Rice (Arroz Rojo) image

Provided by Marcela Valladolid

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 cup long grain white rice
1/3 cup finely chopped white onion
1 clove garlic, minced
2 1/4 cups chicken broth
3 tablespoons tomato paste
1 1/4 teaspoon kosher salt
1 serrano chile
1 fresh cilantro sprig

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.

ARROZ ROJO (MEXICAN RED RICE)

Arroz Rojo (Mexican Red Rice) image

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Provided by Paulette

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 50m

Yield 5

Number Of Ingredients 10

Ingredients

2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 ¾ cups low-sodium chicken broth
¼ cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantro
salt to taste

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.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g

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