Arroz Rojo (Mexican Rice)
Fluffy tomato-tinted rice toasted in oil and simmered with aromatics.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Toast the Rice: Rinse the rice, then fry it in the oil over medium heat until the grains turn golden and smell nutty.
- 2
Blend the Base: Blend the tomatoes, onion, and garlic into a smooth purée.
- 3
Fry the Purée: Pour the tomato purée into the rice and cook for 2 minutes until it darkens.
- 4
Simmer: Add the stock and optional vegetables, bring to a boil, then cover and reduce to low.
- 5
Cook: Simmer covered for 18-20 minutes until the liquid is absorbed and the rice is tender.
- 6
Fluff: Rest off the heat 5 minutes, then fluff with a fork and serve.
Plan it in Listahan
Add Arroz Rojo (Mexican Rice) to your week, check it against your household's allergens, and build the shopping list automatically.