Arroz Rojo Recipe

Arroz Rojo is the red rice that anchors so many Mexican meals: long-grain rice toasted until nutty, then simmered in a fresh tomato sauce until every grain is tender and fragrant. It is simple, comforting and far better than anything from a packet.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

380

Ingredients

• 2 cups long-grain white rice
• 3 tablespoons vegetable oil
• 1/2 onion, quartered
• 2 garlic cloves
• 3 ripe tomatoes, roughly chopped
• 2 cups chicken or vegetable stock
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 small carrot, finely diced (optional)
• Fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges

Instructions

1. Rinse the rice until the water runs mostly clear, then drain well and let it dry for 10 minutes.
2. Blend the tomatoes, onion and garlic with half a cup of the stock until smooth.
3. Heat the oil in a wide pot over medium heat and fry the rice, stirring, for 5 to 7 minutes until golden and fragrant.
4. Pour in the tomato mixture carefully; it will sizzle. Stir in the remaining stock, salt, cumin and carrot if using.
5. Bring to a boil, then cover, reduce to the lowest heat and cook for 20 minutes without lifting the lid.
6. Turn off the heat and rest the rice, still covered, for 10 minutes.
7. Fluff gently with a fork, garnish with cilantro and serve with lime wedges.

Pro tips

• Toasting the rice until golden is the secret to fluffy, separate grains.
• Never stir the rice while it steams, or it will turn sticky.
• Letting the pot rest, covered, finishes the cooking and firms up the grains.
• Use ripe, sweet tomatoes for the best colour and flavour.

Frequently asked questions