Mexican Red Rice (Arroz Rojo Mexicano)

Mexican Red Rice, or "Arroz Rojo Mexicano," is a vibrant and flavorful side dish that's a staple in Mexican cuisine. This recipe guides you through the process of achieving perfectly fluffy rice with a rich, orange-red color, primarily using fresh tomatoes and a homemade purée. Enjoy this delightful accompaniment with your favorite Mexican meals.

Ingredients

🍚 1 cup Morelos-type rice, or any thin, slightly long-grain rice
🧅 1/4 white onion
🍅 2 red tomatoes, organic recommended
🧄 2 cloves garlic
🍗 2 cups chicken broth, homemade or preferred brand
🧂 1/2 teaspoon salt, adjust to taste
🌿 Small bunch cilantro, for flavor and decoration
🌶️ 1 whole serrano chili
🫒 Olive oil, for frying

Instructions

1- Wash the Rice:

• Place 1 cup of rice in a clear glass bowl.
• Fill the bowl with water and gently rub the rice grains to release excess starch.
• Drain the cloudy water using a metal colander. Repeat this process until the water is completely clear.

2- Dry the Rice:

• Allow the washed rice to sit in the colander for about 10 minutes to dry thoroughly, which is crucial for achieving a fluffy texture.

3- Prepare Tomato Purée Ingredients:

• Chop 2 red tomatoes.
• Peel and dice 1/4 of a white onion.
• Peel 2 garlic cloves.

4- Blend the Purée:

• In a Blendtec blender, combine the chopped tomatoes, onion, and garlic.
• Add a small amount of chicken broth to assist blending.
• Blend until smooth.

5- Sauté the Purée:

• Heat olive oil in a frying pan over medium heat.
• Strain the blended tomato purée into the hot oil using a colander.
• Sauté while occasionally stirring with a wooden spoon until it boils and changes from pinkish to a rich orange-red.
• Discard any solids left in the colander.

6- Fry the Rice:

• In a separate frying pan over medium heat, heat more olive oil.
• Add the dried rice and gently stir with a wooden spoon until the grains turn translucent, followed by an amber or honey-like color.

7- Combine Ingredients:

• Once both the rice and purée are ready, pour the sautéed tomato purée into the pan with the fried rice.
• Stir to combine thoroughly.

8- Add Liquid and Seasonings:

• Pour 2 cups of chicken broth into the pan with the rice mixture.
• Add a small bunch of cilantro, 1 whole serrano chili, and approximately 1/2 teaspoon salt. Adjust seasoning to taste.

9- Simmer and Cook:

• Bring the mixture to a gentle boil over medium-low heat.
• Once boiling, cover the pan tightly with a lid and reduce the heat to low.

10- Rest:
- Let the rice simmer for approximately 15-18 minutes.
- After cooking, turn off the heat but keep the pan covered.
- Allow the rice to rest for a few minutes until fully fluffed.

11- Serve:
- Before serving, remove the serrano chili and cilantro.
- Gently fluff the rice with a fork and serve hot.

Prep Time: 10-15 minutes
Cook Time: 15-18 minutes
Total Time: 25-33 minutes
Servings: 4-6
Equipment: Blendtec blender, metal colander, two grey frying pans, measuring cup, wooden spoon

Cooking Tips

• Ensure the rice is thoroughly dry before frying.
• Maintain a 2:1 liquid-to-rice ratio for optimal results.

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Riquísimo Cocina Mexicana: https://www.youtube.com/@RiquisimoCocinaMexicana

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Mexican Red Rice (Arroz Rojo Mexicano)