Mexican Red Rice (Arroz Rojo)
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5
4 reviews
Excellent
Mexican Red Rice (Arroz Rojo)
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Mexican red rice is a simple, everyday dish in many Mexican households. It's easy to make with just a few ingredients and is a delicious side dish with a larger meal. Also known as arroz rojo, this recipe can be customized with many additions to suit your tastes.
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Ingredients
- 1 cup long grain white rice
- water hot
- 1 tablespoon vegetable oil or canola oil
- ¾ cup tomato chopped
- ¼ cup onion white, chopped
- 1 large garlic minced, clove
- ¾ teaspoon salt
- 1 ½ cups chicken stock
OPTIONAL ADD-INS:
- ½ cup peas frozen
- ¼ cup cilantro chopped
- 1 small carrot peeled and finely diced
- 1 Serrano pepper finely diced (remove seeds for less heat, or jalapeño pepper
- ½ cup queso fresco to sprinkle on top
Instructions
- Add the rice to a small bowl and cover with hot water. Stir the rice once and soak for about 15 minutes. Transfer the rice to a fine mesh strainer and run under fresh water until the water runs clear.
- Set aside to drain very well. It's important that the rice be as dry as possible so it doesn't splatter in the pan. I use a paper towel to soak up excess liquid from the bottom of the mesh strainer.
- Add the tomato, onion, garlic and salt to a blender and pulse. Add about 1/2 cup of the chicken stock and puree the vegetables until smooth.
- Heat a heavy-bottomed skillet over medium high heat and when it's hot, add the oil. Tilt the pan to coat with oil then add the rice. Cook and stir the rice for 4-5 minutes or until it starts to brown lightly and take on some color.
- Carefully pour the tomato mixture into the rice, stirring constantly.
- Cook the tomato and rice until most of the liquid has been absorbed, then add the remainder of the chicken broth. Bring to a boil, cover tightly with a lid and reduce the heat to a simmer.
- Cook for 12-15 minutes or until the liquid has been absorbed. Remove the skillet from the heat and let rest for 10-15 minutes. Fluff the rice with a fork to serve.
FOR OPTIONAL ADDITIONS:
- If adding chopped carrot, serrano or jalapeno pepper, add it when you pour in the chicken stock.
- If adding frozen peas, add them after simmering and let them steam/defrost in the skillet as the arroz rojo rests.
- Add cilantro and/or queso fresco just before serving.
Notes
- Note: Nutrition information does not include the add-ins.
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
632mg
(26%)
Potassium
255mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
123IU
(2%)
Vitamin C
6mg
(7%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 632mg | 26% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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