Arroz Rojo (Mexican Red Rice) Recipe

Savory red rice is a staple of the Mexican table, and makes a wonderful accompaniment to everything from rich mole dishes to a simple scoop of refried beans. This version features a homemade tomato sauce thats amplified in both flavor and color by bouillon paste and tomato paste. Soaking and rinsing the rice helps prevent

Democracy Dies in Darknessclock1 hour courseSideStart CookingComment on this storyAdd to your saved recipesBy Anna Luisa Rodriguez

Savory red rice is a staple of the Mexican table, and makes a wonderful accompaniment to everything from rich mole dishes to a simple scoop of refried beans. This version features a homemade tomato sauce that’s amplified in both flavor and color by bouillon paste and tomato paste. Soaking and rinsing the rice helps prevent a mushy, sticky result by washing away excess starch, and toasting the grains in oil imbues the dish with a slightly nutty aroma. For the frozen mixed vegetables, corn, carrots and peas are traditional, but the author also likes red bell pepper, lima beans and green beans. Cutting the jalapeño or serrano in half helps infuse the rice with a gentle heat.

Storage: Refrigerate for up to 4 days.

From editorial aide Anna Luisa Rodriguez

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Ingredients

measuring cup

Servings: 6 (makes 5 1/2 cups)

Directions

Time Icon Active: 30 mins| Total: 1 hour

  • Step 1

    In a large bowl, cover the rice with water and let soak for 10 minutes.

  • Step 2

    Meanwhile, in a blender, combine the tomatoes, onion, garlic, bouillon and tomato pastes and puree until smooth. You should have about 1 cup of thick sauce. Add the water so you get 3 cups of sauce total and blend again until well combined.

  • Step 3

    Drain the rice, then rinse 2 to 3 times or until the water runs mostly clear. Drain the rice again.

  • Step 4

    In a large pot over medium heat, heat the oil until shimmering. Add the rice and cook, stirring frequently until it turns bright milky white and some grains start to turn golden, about 5 minutes. Add the frozen vegetables and stir to combine with the rice. Pour in the tomato sauce, stir to combine and increase the heat to high. Nestle the jalapeño slices, cut side down, if using, and the cilantro in the mixture. When it starts to boil, cover, reduce the heat to low and cook until the liquid is absorbed and the rice looks fluffy, about 20 minutes. Turn off the heat and let the rice stand, covered, to ensure the grains are evenly cooked, for another 5 to 10 minutes.

  • Step 5

    Remove the cover to release the steam. There may be a thin layer of red sauce covering the rice – this is fine. Discard the jalapeño slices and cilantro sprigs. Fluff with a fork and serve, with more cilantro on top if desired.

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    Nutritional Facts

    Per serving (scant 1 cup)

    • Calories

      239

    • Fat

      5 g

    • Saturated Fat

      1 g

    • Carbohydrates

      44 g

    • Sodium

      153 mg

    • Cholesterol

      0 mg

    • Protein

      5 g

    • Fiber

      2 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From editorial aide Anna Luisa Rodriguez

    Tested by Anna Luisa Rodriguez.

    Published December 14, 2023

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