Arroz Rojo (Mexican Red Rice)
Local name: Arroz rojo
In short: Long-grain rice fried until golden, then simmered in a blended tomato, onion and garlic base until fluffy, with peas and carrot if you like. It takes about 40 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 30 min
- Resting
- 10 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 270 kcal
Arroz rojo, sometimes called arroz a la mexicana, is the rice served beside beans, enchiladas, chiles rellenos and almost any main course at a Mexican lunch. The grains are fried in oil until pale gold, which keeps them separate, and then cooked in a blended tomato base. The rice turns brick red, soft and savory. Good arroz rojo has distinct grains and is never sticky or wet.
Instructions
- Rinse the rice in a fine sieve under cold water until the water runs almost clear. Drain very well.
- Blend the tomatoes, onion and garlic until smooth. You should have about 300 ml (1 1/4 cups) of puree.
- Heat the oil in a wide, heavy pot over medium heat. Add the rice and fry for 5 to 7 minutes, stirring often, until the grains are pale golden and make a soft rattling sound.
- Pour in the tomato puree and cook for 2 to 3 minutes, stirring, until it has mostly cooked into the rice.
- Add the stock, salt, carrot and the whole chile. Bring to a boil, then lower the heat to the lowest setting, cover tightly and cook for 15 to 18 minutes without lifting the lid. Scatter the peas on top for the last 5 minutes.
- Remove from the heat and let the rice rest, covered, for 10 minutes. Discard the chile, fluff with a fork and serve.
Tips
- Rinse and drain the rice well and fry it until golden. Both steps help the grains stay separate instead of turning gummy.
- For arroz verde, blend cilantro, a roasted poblano chile and a handful of spinach with the stock in place of the tomatoes.
Questions and answers
How do I keep Mexican rice from getting mushy?
Rinse the rice, fry it until golden, measure the liquid carefully and keep the lid on while it cooks. Resting off the heat finishes the cooking without extra water.
Can I reheat or freeze arroz rojo?
Refrigerate for up to 4 days or freeze for 2 months. Reheat covered with a splash of water so the rice steams back to softness.
What do you serve with Mexican red rice?
Pot beans, enchiladas, chiles rellenos, grilled chicken or carne asada. It is a standard side at a Mexican midday meal.
How long does it take to make Arroz Rojo (Mexican Red Rice)?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Arroz Rojo (Mexican Red Rice)?
About 270 kcal per serving, with 5 g of protein, 46 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 46 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
