Mexican Red Rice (Arroz Rojo)

Ingredients

• 2 cup long-grain white rice (Rinse thoroughly, then drain in a mesh strainer for about 10 minutes; estimated from the standard preparation described in the source.)
• 2 ripe tomatoes (Cored and roughly chopped for purée; estimated from the dish description.)
• 0.25 cup white onion (Roughly chopped and puréed with the tomatoes; estimated amount.)
• 2 clove garlic (Peeled; puréed with the tomatoes and onion.)
• 3 cup chicken broth (Vegetable broth may be used for a vegetarian version; estimated cooking liquid.)
• 3 tbsp neutral cooking oil (Used to toast the rice; some oil will be drained after toasting.)
• 1 tsp fine salt (Adjust to the saltiness of the broth; estimated amount.)

Steps

1. 1

   Rinse the rice in a fine-mesh strainer under cool running water, rubbing the grains gently, until the water runs mostly clear. Let the rice stand in the strainer for about 10 minutes, shaking it occasionally so excess water drains away. This drying step helps prevent dangerous splattering when the rice enters the hot oil.

2. 2

   Using a blender, purée the tomatoes, chopped onion, and garlic until smooth. Set the purée aside.

3. 3

   Heat the oil in a wide, heavy saucepan or Dutch oven over medium heat until it shimmers. Add the drained rice carefully and cook, stirring frequently, until the grains are lightly golden and separate, about 5 to 8 minutes.

4. 4

   Pour the toasted rice into a mesh strainer set over a heatproof bowl to drain off the excess hot oil. Return the drained rice to the saucepan. Handle the strainer and bowl carefully because the oil will be very hot.

5. 5

   Add the tomato, onion, and garlic purée to the saucepan with the toasted rice. Cook over medium heat, stirring, for about 2 to 3 minutes, until the raw aroma softens and the tomato mixture is slightly concentrated.

6. 6

   Add the chicken broth and salt. Stir once to distribute the rice, then bring the liquid to a boil.

7. 7

   Reduce the heat to low, cover the saucepan tightly, and simmer for about 18 to 20 minutes, or until the rice has absorbed the liquid and the grains are tender. Avoid lifting the lid repeatedly, since trapped steam is needed to cook the rice evenly.

8. 8

   Remove the pan from the heat and let the rice stand, covered, for 10 minutes. Fluff gently with a fork, taking care not to mash the grains, and serve hot.

Notes

The source page is membership-gated and does not expose its ingredient list or complete directions in the provided text. The recipe above is a low-confidence reconstruction from the description and preparation notes. The source specifically emphasizes rinsing and draining the rice, toasting it in oil, cooking the tomato purée briefly before adding broth, and using a heatproof bowl when draining the hot oil.

Nutrition per serving

• side dish
• rice
• vegetarian option
• simmered
• Mexican
• gluten-free
• meal accompaniment