mexican red rice

This easy side dish is one of the first recipes my mother learned to cook when she was a little girl. It is a staple in most Mexican kitchens, and has such a wonderful aroma while it’s cooking.

Mexican Rice Arroz Mexicano

olive oil

rice

onion

garlic (chopped, garlic

water

tomato sauce

tomato bouillon

Heat oil in a medium skillet over medium heat and add rice. Stir until rice is slightly browned. Remove skillet from the heat and add the onions and fresh garlic, if using. Stir until onions are translucent. (The pan is usually warm enough to cook the onions and fresh garlic, keeping them from burning.)

Add water, chicken broth, if using, tomato sauce, bouillon cube, and garlic powder, if using. Stir and let mixture come to a boil; lower heat, cover, and simmer for 10 minutes. Stir gently after 10 minutes, cover, and let simmer for another 10 minutes. (If adding canned or frozen vegetables add them during the last 10 minutes.)

After the final 10 minutes of cooking, turn heat off, fluff rice with a fork and cover again for another 3 to 5 minutes so liquid can finish absorbing.

Mexican Red Rice (Homemade Arroz Rojo)

butter

yellow onion, diced

garlic cloves, diced

tomato paste

rice,

broth (vegetable, chicken

sea salt

cumin

cayenne pepper (optional)

cilantro, diced,

Rinse rice thoroughly to remove starch. Set aside.

Saute diced onion and garlic in butter for 3-4 minutes, stirring occasionally. Add tomato paste, cumin, cayenne and salt, cooking for 2 minutes. Add rice, tossing in the tomato-ey butter for another 2-3 minutes.

Add stock, stirring to dissolve the tomato paste into the stock. Taste the broth - it should be a little too salty. Once the stock comes up to a boil, cover the pot and reduce the heat to low, cooking for 15 minutes, until all of the stock has been absorbed. Remove the pot from the heat, but leave it covered for an additional 10 minutes.

Once finished steaming, add in diced cilantro and toss. Serve warm.

Bold, fluffy, and full of flavor, this Mexican rice recipe brings tomato, garlic, and spice to every bite. Ready in 45 minutes or less!

Arroz Rojo (Juana's Mexican Red Rice)

long grain white rice (rinsed, (See Note 1))

vegetable oil

jalapeño

roma tomatoes (sliced in half lengthwise)

white onion

garlic

tbsp Knorr chicken bouillon powder

tbsp Knorr tomato bouillon powder

Goya Sazon Seasoning con Culantro Y Achiote

Rinse the rice under cold water until the water runs clear. Drain and set aside.

In a blender puree the tomatoes, onion, garlic, chicken and tomato bullion and the 1 cup of water until smooth. Set aside.

Slice the jalapeño from tip to stem, keeping pieces attached, set aside.

In a deep skillet with lid heat the oil over medium-high heat. Add the rice and toast until golden brown, about 6-8 minutes.

Pour the tomato mixture into the rice, add 2 cups of water and stir to mix together. Place the jalapeño in the center on top of rice.

Bring to a boil. Cover with lid and turn heat to simmer. Cook for 20 minutes. Remove from heat, keep lid on and let rest 10 minutes. Fluff with a fork before serving. Garnish with chopped cilantro and lime wedges (optional).

https://content.jwplatform.com/videos/BMr0vZgU.mp4

Arroz Rojo (Mexican Rice Recipe)_Website_v1.mp4

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