Arroz Rojo (Mexican Red Rice)
Arroz Rojo (Mexican Red Rice)
Ingredients
For the Sauce
- 2 Roma tomatoes
- 1 small piece white onion
- 2 garlic cloves
- 1 tablespoon tomato bouillon
- 1 tablespoon chicken bouillon
- 1 cup water
For the Rice
- 2 tablespoons oil, as needed
- 2 cups long grain rice
- 2 cups water
- 1 jalapeño, whole
Instructions
- 1
Prepare the sauce: Add the 2 Roma tomatoes, the small piece of white onion, the 2 garlic cloves, 1 tablespoon of tomato bouillon, 1 tablespoon of chicken bouillon, and 1 cup of water to a blender cup. Blend until the mixture is completely smooth.
⏱️ 3 min
- 2
Fry the rice: Set a large pan or pot with a tight-fitting lid over medium heat. Add approximately 2 tablespoons of oil to the pan. Once the oil is hot, add the 2 cups of long grain rice. Fry the rice, stirring frequently, for about 6 minutes, or until it turns a golden-brown color.
⏱️ 6 min
- 3
Add liquid and seasonings: Carefully strain the blended tomato sauce directly into the pan with the golden rice. Add the remaining 2 cups of water to the pan. Stir the ingredients together well. At this point, taste the liquid and add more chicken bouillon if desired to adjust the seasoning.
⏱️ 2 min
- 4
Prepare for simmering: Before covering, place the whole jalapeño into the pan with the rice and liquid. This will impart a subtle spicy flavor as the rice cooks. Cover the pan tightly with its lid.
⏱️ 1 min
- 5
Simmer the rice: Reduce the heat to the lowest setting possible. Allow the rice to cook undisturbed for 20 minutes without lifting the lid. This is crucial for proper steaming and absorption.
⏱️ 20 min
- 6
Serve: After 20 minutes, remove the pan from the heat and carefully remove the lid. Fluff the Arroz Rojo with a fork to separate the grains. Serve immediately as a delicious side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz Rojo (Mexican Red Rice)
For the Sauce
- 2 Roma tomatoes
- 1 small piece white onion
- 2 garlic cloves
- 1 tablespoon tomato bouillon
- 1 tablespoon chicken bouillon
- 1 cup water
For the Rice
- 2 tablespoons oil, as needed
- 2 cups long grain rice
- 2 cups water
- 1 jalapeño, whole
Instructions
- 1
Prepare the sauce: Add the 2 Roma tomatoes, the small piece of white onion, the 2 garlic cloves, 1 tablespoon of tomato bouillon, 1 tablespoon of chicken bouillon, and 1 cup of water to a blender cup. Blend until the mixture is completely smooth.
⏱️ 3 min - 2
Fry the rice: Set a large pan or pot with a tight-fitting lid over medium heat. Add approximately 2 tablespoons of oil to the pan. Once the oil is hot, add the 2 cups of long grain rice. Fry the rice, stirring frequently, for about 6 minutes, or until it turns a golden-brown color.
⏱️ 6 min - 3
Add liquid and seasonings: Carefully strain the blended tomato sauce directly into the pan with the golden rice. Add the remaining 2 cups of water to the pan. Stir the ingredients together well. At this point, taste the liquid and add more chicken bouillon if desired to adjust the seasoning.
⏱️ 2 min - 4
Prepare for simmering: Before covering, place the whole jalapeño into the pan with the rice and liquid. This will impart a subtle spicy flavor as the rice cooks. Cover the pan tightly with its lid.
⏱️ 1 min - 5
Simmer the rice: Reduce the heat to the lowest setting possible. Allow the rice to cook undisturbed for 20 minutes without lifting the lid. This is crucial for proper steaming and absorption.
⏱️ 20 min - 6
Serve: After 20 minutes, remove the pan from the heat and carefully remove the lid. Fluff the Arroz Rojo with a fork to separate the grains. Serve immediately as a delicious side dish.
⏱️ 2 min