📝 About This Recipe
A cornerstone of the Mexican table, Arroz Rojo is more than just a side dish; it is a labor of love characterized by its vibrant sunset hue and fluffy, individual grains. This recipe utilizes the traditional 'sopa seca' method, where long-grain rice is toasted to nutty perfection before being simmered in a fresh tomato and aromatics puree. The result is a savory, aromatic masterpiece that brings the warmth of a Mexican 'fonda' right into your home kitchen.
🥗 Ingredients
The Rice Base
- 2 cups Long-grain white rice (rinsed until water runs clear and thoroughly drained)
- 1/3 cup Vegetable oil (or lard for a more traditional flavor)
The Red Caldillo (Tomato Base)
- 3 large Roma tomatoes (ripe and roughly chopped)
- 1/4 piece White onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 1 tablespoon Chicken bouillon powder (optional, for depth of flavor)
- 1 teaspoon Salt (plus more to taste)
Cooking Liquid and Aromatics
- 3 1/2 cups Chicken broth (low sodium, kept warm)
- 2 medium Carrots (peeled and finely diced)
- 1/2 cup Frozen peas (thawed)
- 1-2 pieces Serrano pepper (kept whole with a small slit cut into the side)
- 4 sprigs Fresh cilantro (tied in a bundle)
👨🍳 Instructions
-
1
Place the raw rice in a fine-mesh strainer and rinse under cold water for 2-3 minutes until the water runs completely clear. This removes excess starch and prevents the rice from becoming sticky.
-
2
Spread the rinsed rice on a paper towel-lined tray and let it dry for at least 10 minutes. Frying wet rice will cause it to steam rather than toast.
-
3
In a blender, combine the chopped tomatoes, onion, garlic, and 1/2 cup of the chicken broth. Blend until completely smooth.
-
4
Pour the tomato puree through a fine-mesh sieve into a bowl to remove seeds and skins, ensuring a silky texture for your rice. You should have about 2 cups of liquid; adjust broth amounts later if needed.
-
5
In a heavy-bottomed pot or deep skillet with a tight-fitting lid, heat the oil over medium-high heat until shimmering.
-
6
Add the dried rice to the hot oil. Stir constantly but gently for 8-10 minutes. The rice should turn from translucent to a beautiful golden-tan color and sound like 'sand' hitting the sides of the pot.
-
7
Carefully tilt the pot and spoon out any excess oil, leaving just enough to coat the grains.
-
8
Pour the strained tomato puree over the toasted rice. It will hiss and steam—this is normal! Cook, stirring frequently, for 2-3 minutes until the liquid has reduced and the tomato mixture darkens slightly.
-
9
Add the remaining chicken broth, bouillon powder, salt, diced carrots, and the whole serrano peppers. Stir once to combine.
-
10
Bring the mixture to a rolling boil. Once boiling, place the cilantro bundle on top and scatter the peas over the surface.
-
11
Reduce the heat to the lowest possible setting. Cover the pot tightly with the lid (you can wrap the lid in a clean kitchen towel to create a better seal).
-
12
Simmer undisturbed for 20 minutes. Do not lift the lid or stir the rice during this time, as the steam is essential for even cooking.
-
13
After 20 minutes, turn off the heat but keep the lid on. Let the rice rest for 10 minutes. This allows the moisture to redistribute.
-
14
Remove the lid, discard the cilantro sprigs and the serrano peppers (unless you want to eat them!). Gently fluff the rice with a fork, lifting from the bottom to avoid breaking the grains.
💡 Chef's Tips
Always rinse and dry your rice; the dryer the grain, the better it fries. Toasting the rice until it is golden is the secret to the 'one-grain' texture where the rice doesn't clump. Use a wide, shallow pot rather than a tall, narrow one to ensure even heat distribution. If the rice is still slightly firm after 20 minutes, add 2 tablespoons of hot water, cover, and wait 5 more minutes. Never stir the rice while it is simmering, or you will release starches that make it mushy.
🍽️ Serving Suggestions
Serve alongside Pollo en Mole for a classic festive meal. Use as a base for a hearty bowl topped with Carne Asada and fresh avocado. Pair with a cold glass of Hibiscus (Jamaica) Agua Fresca to balance the savory notes. Top with a fried egg and a drizzle of salsa macha for an incredible breakfast. Serve with warm corn tortillas and a side of Refried Beans (Frijoles Refritos).