Mexican red rice is a simple, everyday dish in many Mexican households. It's easy to make with just a few ingredients and is a delicious side dish with a larger meal. Also known as arroz rojo, this recipe can be customized with many additions to suit your tastes.
Add the rice to a small bowl and cover with hot water. Stir the rice once and soak for about 15 minutes. Transfer the rice to a fine mesh strainer and run under fresh water until the water runs clear.
Set aside to drain very well. It's important that the rice be as dry as possible so it doesn't splatter in the pan. I use a paper towel to soak up excess liquid from the bottom of the mesh strainer.
Add the tomato, onion, garlic and salt to a blender and pulse. Add about 1/2 cup of the chicken stock and puree the vegetables until smooth.
Heat a heavy-bottomed skillet over medium high heat and when it's hot, add the oil. Tilt the pan to coat with oil then add the rice. Cook and stir the rice for 4-5 minutes or until it starts to brown lightly and take on some color.
Carefully pour the tomato mixture into the rice, stirring constantly.
Cook the tomato and rice until most of the liquid has been absorbed, then add the remainder of the chicken broth. Bring to a boil, cover tightly with a lid and reduce the heat to a simmer.
Cook for 12-15 minutes or until the liquid has been absorbed. Remove the skillet from the heat and let rest for 10-15 minutes. Fluff the rice with a fork to serve.
FOR OPTIONAL ADDITIONS:
If adding chopped carrot, serrano or jalapeno pepper, add it when you pour in the chicken stock.
If adding frozen peas, add them after simmering and let them steam/defrost in the skillet as the arroz rojo rests.
Add cilantro and/or queso fresco just before serving.
Notes
Note: Nutrition information does not include the add-ins.