📝 About This Recipe
This classic Arroz Rojo is the heartbeat of the Mexican kitchen, boasting a vibrant sunset hue and a light, fluffy texture that never clumps. By toasting long-grain rice until it reaches a nutty golden brown and simmering it in a fresh, aromatic tomato-garlic base, we create a side dish that is deeply savory and incredibly comforting. It is the essential companion to everything from enchiladas to grilled meats, offering a perfect balance of earthy spices and bright acidity.
🥗 Ingredients
The Tomato Base (Recaudo)
- 3 pieces Roma tomatoes (ripe, roughly chopped)
- 1/4 piece White onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 tablespoon Chicken bouillon powder (optional, for depth of flavor)
- 1 teaspoon Kosher salt (adjust to taste)
The Rice and Aromatics
- 2 cups Long-grain white rice (rinsed until water runs clear and dried thoroughly)
- 1/3 cup Vegetable oil (or lard for a more traditional flavor)
- 2 cups Chicken broth (low sodium, hot)
- 1 tablespoon Tomato paste (for extra color and richness)
- 1/2 teaspoon Cumin (ground)
- 1/2 cup Frozen peas and carrots (thawed)
- 1 piece Serrano or Jalapeño pepper (kept whole with a small slit cut in the side)
Garnish
- 1/4 cup Fresh cilantro (finely chopped)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Place the chopped tomatoes, onion, and garlic cloves into a blender. Blend on high until completely smooth. You should have about 1.5 to 2 cups of liquid puree.
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2
Pour the tomato puree through a fine-mesh sieve into a bowl to remove any seeds or skin. Stir in the tomato paste, chicken bouillon, and salt. Set this 'recaudo' aside.
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3
In a large, heavy-bottomed skillet or caldero, heat the vegetable oil over medium-high heat until it shimmers.
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4
Add the dried rice to the hot oil. Sauté the rice, stirring frequently, for 8-10 minutes. This is the most important step; the rice should turn a beautiful opaque, golden-brown color and sound 'clink-y' like dry sand.
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5
Carefully tilt the pan and spoon out any excess oil, leaving just enough to coat the grains.
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6
Pour the blended tomato mixture over the toasted rice. It will hiss and steam—this is good! Stir constantly for 2-3 minutes until the liquid has reduced and the rice looks thick and red.
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7
Add the hot chicken broth and ground cumin. Stir once to combine, ensuring no rice is stuck to the bottom of the pan.
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8
Place the whole serrano pepper on top of the liquid and sprinkle the peas and carrots over the surface. Do not stir them in.
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9
Bring the liquid to a vigorous boil, then immediately turn the heat down to the lowest possible setting.
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10
Cover the pan with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of aluminum foil or a clean kitchen towel over the pan before putting the lid on to trap all the steam.
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11
Simmer undisturbed for 20 minutes. Do not lift the lid to peek, as this releases the steam necessary to cook the grains evenly.
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12
After 20 minutes, turn off the heat. Let the rice sit, covered, for another 5-10 minutes to allow the moisture to redistribute.
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13
Remove the lid and the whole chili pepper. Using a fork, gently fluff the rice from the edges toward the center to avoid breaking the grains.
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14
Transfer to a serving bowl, garnish with fresh cilantro, and serve warm with lime wedges.
💡 Chef's Tips
Rinse your rice thoroughly to remove excess starch, but ensure it is completely dry before frying to prevent splattering and clumping. The 'golden toast' stage is vital; if the rice isn't toasted enough, it will turn out mushy rather than fluffy. Use hot broth rather than cold; adding cold liquid to the hot pan shocks the rice and can affect the final texture. Avoid over-stirring once the liquid is added, as this releases starch and creates a sticky, risotto-like consistency. If the rice is still a bit firm after 20 minutes, add 2 tablespoons of hot water and cover for 5 more minutes.
🍽️ Serving Suggestions
Serve alongside slow-cooked Carnitas or Beef Barbacoa for a festive feast. Pair with a crisp, cold Mexican Lager or a refreshing glass of Hibiscus Agua Fresca (Jamaica). Use as a base for hearty burrito bowls topped with black beans, avocado, and salsa verde. Accompany with a side of refried beans and warm corn tortillas. Top with a fried egg the next morning for a delicious 'Arroz a la Cubana' style breakfast.