Arroz Rojo (Mexican Red Rice)

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 6 servings

Country of Origin

Mexico

Description

Arroz Rojo is a essential staple of Mexican home cooking. Long-grain white rice is toasted in oil until nutty and golden, then simmered in a savory, blended tomato and garlic broth until fluffy and fragrant.

Presentation & How It's Eaten

Served piping hot in a mound alongside main dishes like enchiladas, mole, or carne asada. It is eaten with a fork, often mixed directly with beans or scooped up with tortillas.

Ingredients

• 1.5 cups long-grain white rice, rinsed and drained

• 3 tbsp vegetable oil

• 2 ripe tomatoes, quartered

• 1/2 white onion, coarsely chopped

• 2 cloves garlic

• 2 cups chicken broth (or water)

• 1/2 cup tomato sauce (optional, for deeper color)

• 1 tsp salt

• 1 whole serrano or jalapeño pepper (optional, left whole for aroma)

• 1/2 cup frozen peas and diced carrots (optional)

Step-by-Step Directions

1. Blend the Tomato Base: In a blender, combine tomatoes, onion, garlic, salt, and 1/2 cup of chicken broth. Process until completely smooth.

2. Toast the Rice: Heat vegetable oil in a heavy-bottomed saucepan or skillet over medium heat. Add dry, rinsed rice and cook, stirring constantly, for 6–8 minutes until rice turns pale golden and smells toasted.

3. Add Base & Liquid: Pour blended tomato puree into skillet with hot rice. Cook stirring for 2 minutes until liquid absorbs slightly. Pour in remaining chicken broth (and tomato sauce/vegetables if using).

4. Simmer: Nestle whole chili pepper into top of liquid. Bring to a boil, then immediately reduce heat to low, cover tightly with a lid, and simmer undisturbed for 15–18 minutes until liquid is fully absorbed.

5. Rest & Fluff: Remove from heat and let rest covered for 10 minutes. Remove chili pepper, fluff gently with a fork, and serve.

Optional

• Lard Swap: Use rendered pork lard instead of oil for a deeply savory, traditional flavor profile.

Cooking Tips

• Rinse and Dry: Rinse rice until water runs clear to remove surface starch, then let it dry thoroughly before frying; this prevents grains from sticking together into mush.

Nutrition Facts

(Estimated per serving, based on a 6-serving breakdown)

Calories: ~210 kcal

Total Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 420mg

Total Carbohydrates: 32g

Dietary Fiber: 2g

Sugars: 2g

Protein: 4g