📝 About This Recipe
This classic Arroz Rojo is the heartbeat of the Mexican table, boasting a vibrant sunset hue and a light, fluffy texture that never clumps. By toasting the grains until golden and simmering them in a fresh tomato-garlic puree, you unlock a deep, nutty complexity that store-bought versions simply can't match. It is the perfect soulful accompaniment that transforms any meal into a festive Mexican feast.
🥗 Ingredients
The Tomato Base
- 3 medium Roma Tomatoes (roughly chopped)
- 1/4 piece White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 teaspoon Chicken Bouillon (optional, for extra depth)
The Rice and Aromatics
- 2 cups Long-grain White Rice (rinsed until water runs clear and dried)
- 1/4 cup Vegetable Oil (or lard for traditional flavor)
- 3 1/2 cups Chicken Broth (low sodium, adjusted based on tomato liquid)
- 1 tablespoon Tomato Paste (for a deeper red color)
- 1 1/2 teaspoons Salt (adjust to taste)
Vegetables and Finishing
- 1/2 cup Carrots (finely diced)
- 1/2 cup Frozen Peas (thawed)
- 1 whole Serrano Pepper (kept whole with a small slit for aroma)
- 4-5 sprigs Fresh Cilantro (whole)
- 1 wedge Lime (for serving)
👨🍳 Instructions
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1
Place the chopped tomatoes, onion, and garlic in a blender. Pulse until completely smooth. Pour the mixture into a measuring cup; you should have about 1 cup of liquid. If you have more, reduce the chicken broth accordingly to maintain a 2:1 liquid-to-rice ratio.
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2
Rinse the rice in a fine-mesh sieve under cold water for 2-3 minutes until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
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3
Thoroughly dry the rinsed rice by spreading it on a paper towel or letting it sit in the sieve for 10 minutes. Dry rice toasts much better than wet rice.
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4
In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil over medium-high heat until shimmering.
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5
Add the dried rice to the hot oil. Stir constantly to coat every grain. Sauté for 8-10 minutes until the rice turns a beautiful golden-brown color and smells nutty.
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6
Stir in the tomato paste and diced carrots. Cook for 1 minute, allowing the paste to darken slightly to remove its raw metallic taste.
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7
Carefully pour in the blended tomato mixture. It will hiss and steam, so stand back. Stir well and cook for 2-3 minutes until the liquid has slightly reduced and thickened.
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8
Add the chicken broth, salt, and chicken bouillon (if using). Stir once to combine. Taste the liquid—it should taste slightly over-salted; this ensures the rice is perfectly seasoned once the liquid is absorbed.
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9
Place the whole serrano pepper and the cilantro sprigs on top of the liquid. Do not stir them in; they are meant to infuse flavor from the top.
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10
Bring the mixture to a rolling boil. Once boiling, turn the heat down to the lowest possible setting and cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 20 minutes. Do not lift the lid or stir the rice, as this releases the steam necessary for even cooking.
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12
After 20 minutes, quickly lift the lid, sprinkle the peas over the top, and replace the lid immediately. Turn off the heat.
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13
Let the rice rest, covered and off the heat, for 10 minutes. This allows the moisture to redistribute for maximum fluffiness.
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14
Remove the cilantro sprigs and the serrano pepper. Use a fork to gently fluff the rice, mixing the peas and carrots throughout.
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15
Transfer to a serving bowl and garnish with a squeeze of fresh lime juice if desired.
💡 Chef's Tips
Always rinse your rice until the water is crystal clear to avoid a mushy texture. Toasting the rice until it is truly golden (not just opaque) is the secret to the signature nutty flavor. If using water instead of chicken broth, increase the salt and consider adding a bit more tomato paste for color. Never stir the rice once it begins to simmer; stirring breaks the grains and releases starch, leading to a sticky mess. Use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent the bottom from burning.
🍽️ Serving Suggestions
Pair with slow-cooked Beef Barbacoa or Chicken Tinga for a complete meal. Serve alongside creamy refried beans topped with crumbled queso fresco. Excellent as a base for 'Burrito Bowls' with grilled corn and avocado. Accompanied by a cold Michelada or a crisp Mexican Lager with lime. Top with a fried egg the next morning for an incredible breakfast 'recalentado'.