📝 About This Recipe
Transport your kitchen to the heart of Mexico with this vibrant, fluffy, and deeply aromatic Arroz Rojo. Traditionally toasted in oil and simmered with a fresh tomato-garlic puree, this recipe adapts those authentic techniques for the Instant Pot to ensure perfectly separated grains every time. It’s the essential side dish that brings a comforting, savory warmth to any festive spread or family weeknight dinner.
🥗 Ingredients
The Tomato Base
- 3 medium Roma tomatoes (roughly chopped)
- 1/4 piece White onion (peeled)
- 3 pieces Garlic cloves (peeled)
- 1 tablespoon Chicken bouillon powder (Knorr brand is traditional)
- 1/2 teaspoon Salt (adjust to taste)
The Rice and Grains
- 2 cups Long-grain white rice (rinsed until water runs clear and thoroughly dried)
- 3 tablespoons Vegetable oil (or avocado oil)
- 1.5 cups Chicken broth (low sodium)
- 1 tablespoon Tomato paste (for deep color)
Aromatics and Vegetables
- 1/2 cup Frozen peas and carrots (optional)
- 1 whole Jalapeño or Serrano pepper (slit down the middle but kept whole for flavor without heat)
- 4 sprigs Fresh Cilantro (for steaming)
👨🍳 Instructions
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1
Place the chopped tomatoes, onion, garlic, and chicken bouillon in a blender. Blend on high until completely smooth. Set this mixture aside.
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2
Rinse the rice in a fine-mesh strainer under cold water for 1-2 minutes until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
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3
Spread the rinsed rice on a paper towel and pat dry. It is crucial the rice is dry before sautéing to achieve the proper toast.
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4
Turn your Instant Pot to the 'Sauté' function and add the vegetable oil. Allow it to heat until the oil shimmers.
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5
Add the dried rice to the pot. Sauté, stirring frequently, for 5-7 minutes until the grains turn from translucent to a beautiful golden-brown and smell nutty.
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6
Stir in the tomato paste and cook for 1 minute to take the raw edge off and deepen the color of the dish.
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7
Pour in the blended tomato mixture. Let it sizzle and cook for 2 minutes, stirring constantly, to reduce the liquid slightly and concentrate the flavors.
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8
Add the chicken broth and stir gently, ensuring you scrape the bottom of the pot to release any browned bits (this prevents the 'Burn' notice).
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9
Add the frozen peas and carrots, the whole chili pepper, and the cilantro sprigs on top. Do not stir them in; let them rest on the surface.
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10
Secure the Instant Pot lid and set the valve to the 'Sealing' position. Cancel the Sauté function.
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11
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 3 minutes.
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12
Once the cooking time is finished, allow the pressure to release naturally for 10 minutes. Do not open the vent early, as the rice needs this time to finish steaming.
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13
Carefully release any remaining pressure and remove the lid. Discard the cilantro sprigs and the whole chili pepper.
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14
Gently fluff the rice with a fork to mix the vegetables through and separate the grains. Serve hot.
💡 Chef's Tips
Always dry your rice after rinsing; if it's wet, it will steam rather than toast, losing that signature nutty flavor. Toasting the rice until it is truly golden is the secret to non-mushy Mexican rice. Use a whole jalapeño with a small slit to get the aromatic pepper oils without making the entire dish spicy. If you use fresh tomatoes that are very juicy, reduce the chicken broth by 2 tablespoons to maintain the perfect liquid-to-rice ratio. Never use a spoon to stir the finished rice; a fork preserves the integrity of the grains and keeps them fluffy.
🍽️ Serving Suggestions
Serve alongside classic Beef Enchiladas or Tacos al Pastor for a complete fiesta meal. Pair with a side of creamy refried beans topped with crumbled queso fresco. Top with a squeeze of fresh lime juice and a dollop of Mexican crema to brighten the savory notes. Excellent as a base for 'Burrito Bowls' with grilled chicken, avocado, and pickled red onions. Enjoy with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican lager.