Red Rice

Name: Red Rice (Arroz Rojo)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1½ cups (270 g) long-grain white rice; 3 tablespoons vegetable oil (45 ml) or lard (45 g); 3 tablespoons vegetable oil (45 ml) or lard (45 g); 2 medium tomatoes, chopped; 3 tablespoons (24 g) chopped white onion; 1 clove garlic, chopped; 2¾ cups (660 ml) chicken broth; 1 small carrot, peeled and diced (optional); ⅓ cup (50 g) green peas (if canned, drain, and if frozen, thaw) (optional); 1 sprig fresh cilantro (optional); 1 serrano pepper (optional); Salt, to taste

Arroz Rojo

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
50 min

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

Red rice is prepared almost every day in some Mexican homes. An essential side dish found on plates throughout the country, this red rice can accompany almost any meal. In my home, we sometimes like to enjoy a small bowl of red rice topped with slices of avocados or a fried egg.

Ingredients

1½ cups (270 g) long-grain white rice
3 tablespoons vegetable oil

Americas
Mexico
Side dish
Gluten-free

Method

Place the rice in a large heatproof bowl and add enough hot water to cover the rice. Stir once, then let stand for 15 minutes. Drain the rice in a strainer, then rinse it under cold water until the water runs clear. Shake the strainer well to remove any excess water, as the rice needs to be as dry as possible. Set aside to continue drying.
Heat the oil in a lar