Arroz Rojo (Mexican Rice)

Name: Arroz Rojo (Mexican Rice)
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 200g (1 cup) long-grain white rice; 2 roma tomatoes (or 3 tbsp tomato paste); 1/4 onion and 1 clove garlic; 500ml (2 cups) chicken or vegetable stock; 2 tbsp vegetable oil; 1/2 cup peas and diced carrot (optional)

Fluffy tomato-tinted rice toasted in oil and simmered with aromatics.

30 minutes

Serves 2

Side

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

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.

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