Arroz Rojo
Arroz Rojo, or Mexican red rice, is the classic tomato-and-garlic long-grain rice served alongside tacos, enchiladas, and grilled meats across Mexico. The rice is toasted in oil before simmering, which keeps every grain separate and gives it a light nutty flavor under the tangy tomato base.
By YumYum Editorial · Mexican
Prep: 10 min · Cook: 30 min · Total: 40 min · Serves 6
Ingredients
- 2 cups long-grain white rice
- 3 tbsp vegetable oil
- 3 Roma tomatoes, quartered
- 1/2 white onion, roughly chopped
- 2 garlic cloves
- 3 cups chicken broth
- 1 tbsp tomato paste
- 1 jalapeño, left whole (optional)
- 1/2 cup frozen peas and diced carrots
- 1 tsp salt, or to taste
- 1/4 cup chopped cilantro, for garnish
- 1 lime, cut into wedges
Instructions
- Rinse the rice in cold water 2-3 times until the water runs mostly clear, then drain well.
- Blend the tomatoes, onion, garlic, and 1 cup of the chicken broth until smooth; set aside.
- Heat the oil in a heavy pot or Dutch oven over medium heat. Add the drained rice and toast, stirring often, until the grains turn opaque and pale golden, about 6-8 minutes.
- Pour in the tomato mixture (it will sputter) and stir in the tomato paste. Cook for 2 minutes to deepen the flavor.
- Add the remaining 2 cups of broth, salt, and the whole jalapeño if using. Stir once, then bring to a boil.
- Reduce heat to low, cover tightly, and simmer undisturbed for 18-20 minutes.
- Scatter the peas and carrots over the top (do not stir), re-cover, and cook 5 more minutes off heat to steam through.
- Fluff the rice with a fork, remove the jalapeño, and garnish with cilantro and lime wedges before serving.