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MexicanAuthentic Cuisine

Arroz Rojo

Serves 4 to 6 Side rice, Sides

Arroz Rojo

Arroz Rojo is a staple in the daily rhythm of Mexican households, its presence as familiar and comforting as the clatter of pots in the kitchen. It's a dish that doesn't wait for special occasions, instead, it graces the table whenever a simple, yet satisfying, meal is called for. The recipe thrives in the hands of home cooks who infuse it with love and a sense of abundance, ensuring everyone gets their fill.

With each bite, Arroz Rojo delivers a warm, savory embrace. The tomatoes and broth meld into the rice, imparting a rich, earthy flavor, while the gentle heat of the serrano chile offers just the right amount of kick. The addition of peas and diced carrot provides a subtle sweetness and a pop of color, making each forkful a delight. It's a dish that stands proudly on its own, yet harmonizes beautifully with any main course.

Ingredients

  • 400 g (2 cups)long-grain white rice — rinsed and drained well
  • 4roma tomatoes — quartered
  • 1/4white onion
  • 2 clovesgarlic
  • 3 1/2 cupschicken or vegetable broth
  • 1/3 cupneutral oil
  • 1 cuppeas and diced carrot
  • 1serrano chile — whole, laid on top
  • 1 tspfine salt

Method

  1. Start by rinsing 400 g (2 cups) of long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain the rice thoroughly in a fine-mesh sieve.
  2. In a large, heavy-bottomed pan, heat 1/3 cup of neutral oil over medium heat. Add the drained rice to the pan and stir continuously. Fry the rice until the grains turn opaque and emit a nutty, toasted aroma, which should take about 5 to 7 minutes. This step ensures the rice develops a rich flavor and prevents it from clumping.
  3. While the rice is toasting, blend 4 roma tomatoes, 1/4 white onion, and 2 cloves of garlic in a blender until smooth. This mixture forms the base of your Arroz Rojo, providing a vibrant color and depth of flavor.
  4. Once the rice is toasted, carefully pour the blended tomato mixture into the pan. The mixture should sizzle as it hits the hot rice. Stir occasionally and let it cook until most of the liquid has evaporated and the rice appears dry, which helps concentrate the flavors.
  5. Add 3 1/2 cups of chicken or vegetable broth to the pan. Stir in 1 tsp of fine salt, then taste the liquid to ensure it is seasoned to your liking. Place 1 whole serrano chile on top of the rice, which will infuse a gentle heat into the dish without overpowering it.
  6. Cover the pan with a tight-fitting lid and reduce the heat to low. Cook the rice undisturbed until the liquid is absorbed and steam holes form on the surface, indicating the rice is cooked through. This should take about 15 to 20 minutes, but rely on the visual cue rather than time.
  7. Remove the pan from the heat and let it rest, covered, for 10 minutes. This resting period allows the rice to finish cooking gently and the grains to firm up.
  8. After resting, remove the lid and discard the serrano chile. Use a fork to fluff the rice gently, separating the grains to ensure a light and airy texture. Serve the Arroz Rojo immediately, enjoying the inviting aroma and vibrant color that make it a staple in Mexican kitchens.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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