Authentic Mexican Red Rice (Arroz Rojo) (Print version)
Toasted long-grain rice simmered in blended roma tomatoes, garlic, and chicken broth until fluffy and deeply red. The real-deal Mexican side dish, ready in 35 minutes.
# Ingredients:
For the tomato base
01 -
2 large roma tomatoes, quartered
02 -
1/4 medium white onion, roughly chopped
03 -
2 cloves garlic
04 -
1/4 cup low-sodium chicken broth (for blending)
For the rice
05 -
1 1/2 cups long-grain white rice (dry, do not rinse)
06 -
3 tablespoons vegetable oil
07 -
2 1/4 cups low-sodium chicken broth
08 -
1/2 teaspoon ground cumin
09 -
1 teaspoon salt, plus more to taste
# Instructions:
01 -
Combine the roma tomatoes, onion, garlic, and 1/4 cup of broth in a blender. Blend until completely smooth. Set aside.
02 -
Heat the oil in a wide, heavy-bottomed skillet or Dutch oven over medium heat. Add the dry rice and stir constantly for 6 to 9 minutes until every grain is light golden-brown and you can smell a nutty aroma.
03 -
Pour the blended tomato base into the hot pan. It will sizzle and steam. Stir to coat all the rice and cook for 2 to 3 minutes until most of the liquid absorbs.
04 -
Pour in the remaining 2 1/4 cups of broth. Add the cumin and salt, stir once to combine, and bring to a full boil.
05 -
Reduce heat to low, cover tightly, and cook for 20 minutes without lifting the lid. The rice is done when all liquid is absorbed and small steam holes appear on the surface.
06 -
Turn off the heat and let the rice sit covered for 5 minutes. Remove the lid, fluff gently with a fork, taste for salt, and serve.
# Good to know:
01 -
Do not rinse the rice. Surface starch is what helps each grain toast and stay separate during cooking.
02 -
Total liquid equals the tomato blend plus the remaining broth, about 2.5 cups combined.