Mexican Rice (Arroz Rojo)
Fluffy red rice toasted in oil until golden, then simmered with a blended tomato, onion and garlic broth. The classic side for enchiladas and fajitas. Serves 6.
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Mexican red rice, often called Spanish rice in Texas, gets its color and flavor from tomato, onion and garlic blended with broth. Toasting the rice in oil first keeps the grains separate and adds a nutty flavor.
It is the essential side for enchiladas, fajitas and carne asada.
Ingredients
- 1 1/2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 (8 ounce) can tomato sauce or 2 Roma tomatoes
- 1/4 white onion
- 2 cloves garlic
- 2 1/4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 cup frozen peas and carrots (optional)
- Chopped cilantro, for serving
Instructions
- Rinse. Rinse the rice until the water runs nearly clear and drain well.
- Toast. Heat the oil in a saucepan over medium heat and fry the rice, stirring, for 5 to 7 minutes, until golden.
- Blend. Blend the tomato sauce, onion, garlic and 1 cup of the broth until smooth.
- Simmer. Add the blended mixture, the remaining broth, salt, cumin and peas and carrots to the rice. Bring to a boil, cover, lower the heat and simmer 18 to 20 minutes.
- Rest. Turn off the heat and let stand, covered, 10 minutes. Fluff with a fork and sprinkle with cilantro.
Tips
- Do not lift the lid or stir while the rice simmers.
- Toast the rice until golden but not brown for the best flavor.
Questions about this recipe
- Is Mexican rice the same as Spanish rice?
- In Texas the names are used for the same red tomato rice.
- Why is my rice mushy?
- Too much liquid or stirring while it cooks. Rinse the rice and leave the lid on.
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