Mexican Red Rice (Arroz Rojo)
The original creator's cooking demonstration of this dish
Official cooking video · Pati Jinich · YOUTUBEMexican Tomato, Carrot and Pea Arroz Rojo (6 Servings)
Mexican red rice made by lightly toasting rice, then cooking it in tomato-onion-garlic puree and broth. Adapted from Pati Jinich, with optional vegetables and a pickled jalapeño.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Blend 500 g tomatoes, 1/3 cup onion, 2 garlic cloves and 1 tsp salt; strain and measure the puree.
- 02
Keep the puree and broth separate, adjusting the broth so their combined measured volume is 4 cups.
- 03
Heat 3 tbsp oil in a saucepan over medium-high heat. Stir-fry 2 cups rice for 3–4 minutes until the grains look opaque.
- 04
Add the tomato puree; cook and stir for about 3 minutes until darker and mostly absorbed into the rice.
- 05
Add the measured broth and parsley. Stir in the optional jalapeño, carrot, peas and corn if using.
- 06
Cover and cook over low heat for about 15 minutes until the rice is tender and most liquid is absorbed. If dry before tender, add 2 tbsp water and cook 2 more minutes.
- 07
Turn off the heat; let stand covered for 5 minutes, then fluff with a fork and divide into 6 servings.
Helpful source links
Before you cook
Keep hands and utensils clean. Check commercial broth labels for allergens such as wheat or soy. Refrigerate cooked rice in shallow containers within 2 hours rather than leaving it at room temperature; thoroughly reheat leftovers.
Image & source credits
These illustrations stand in for food photos.
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